Pappardelle a la boloñesa auténticas

Ingredientes

• 1 Tablespoon olive oil
• 1 Tablespoon salted butter
• 1 medium yellow or red onion, finely chopped
• 2 medium carrots, or 1 large carrot, finely chopped
• 1 celery rib, finely chopped
• 4 oz diced pancetta
• 1 lb ground pork
• 1 lb ground beef
• 2 cans (28 oz each) San Marzano plum tomatoes with the juices, pulsed a few times in a food processor or broken by hand
• 3 Tablespoons tomato paste
• 3/4 cup dry white or red wine
• 1/2 cup chicken stock, or beef stock
• 1 cup whole milk
• 1 small Parmigiano Reggiano cheese rind (optional)
• 3 Tablespoons fresh basil, chopped
• 1 healthy pinch of nutmeg
• Salt & black pepper to taste
• 1 lb dried pappardelle pasta
• 1 cup freshly grated Parmigiano Reggiano

Preparación

1. 1

   Prepare the soffritto: Finely chop the onion, carrots, and celery. Heat olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped vegetables and sauté gently until they soften and become translucent, about 5-8 minutes, without browning.

2. 2

   Cook the pancetta and meat: Add diced pancetta to the soffritto and cook until released fat and slightly crisp, about 3 minutes. Add ground pork and beef, breaking up the meat with a spoon, and cook until browned evenly on medium-high heat, around 8-10 minutes. Season with salt and pepper.

3. 3

   Add tomato components and liquids: Stir in tomato paste and cook for 2 minutes to deepen flavor. Add the pulsed San Marzano tomatoes, white or red wine, and chicken or beef stock. Stir well to combine.

4. 4

   Simmer the sauce: Add the Parmigiano Reggiano cheese rind if using, and bring the sauce to a gentle simmer. Reduce the heat to low and cook uncovered for at least 1.5 to 2 hours, stirring occasionally. The sauce should thicken and develop rich flavor over this slow simmer.

5. 5

   Finish the sauce: Stir in the whole milk, fresh chopped basil, and a healthy pinch of nutmeg. Season with additional salt and black pepper to taste. Continue simmering for another 10-15 minutes to meld flavors.

6. 6

   Cook the pasta: Bring a large pot of salted water to a boil. Add dried pappardelle pasta and cook according to package instructions until al dente, typically 7-9 minutes. Drain well, reserving some pasta water if needed.

7. 7

   Combine and serve: Toss the hot pasta with the Bolognese sauce, adding reserved pasta water if necessary to loosen the sauce. Plate the pasta and sprinkle generously with freshly grated Parmigiano Reggiano cheese. Serve immediately while warm.