Homemade Pasta Recipe - Pappardelle Bolognese

Bolognese is a total comfort food to me. At the restaurant, bolognese it is a "family meal" staple because of how quick and delicious it is. Family meal is the staff meal put together for the kitchen and front-of-house staff at a restaurant. Having made family meal numerous times, I can tell you that time and ease are of the essence!


The recipe below takes more time than normal however, because I included a homemade pappardelle recipe in here. The fresh pasta adds such a nice touch - if you have the time to do it, I definitely recommend. There is a video here as well so you can see the method in action. Happy cooking!



Ingredients

Pasta

  • 3 eggs

  • 11 oz AP flour

  • 1 tsp salt

  • 1-2 tbsp water


Bolognese

  • 1 tbsp olive oil

  • 1 shallot, small dice

  • 5 garlic cloves, minced

  • 1 large carrot, small dice

  • 1 celery stalk, small dice

  • 1 lb ground beef

  • 3 tbsp tomato paste

  • salt & pepper to taste

  • 1 1/2 cups milk

  • 1/4 cup Parmesan cheese, grated


Method

  • In a stand mixer with the dough hook attachment, combine all ingredients for the pasta dough: egg, flour, salt, and water (as needed).

  • Mix until the dough is mostly combined, remove the dough and place onto a clean work surface. It's okay if you have pieced of flour still not mixed into the dough yet.

  • Begin kneading the dough using the back of your wrist until your dough looks more smooth. You can add a little more flour if the dough is sticking to the surface. Knead for about 5 minutes, then cover with plastic wrap and rest in the refrigerator for about 20 minutes.

  • While the dough is resting, start the bolognese. In a large skillet on medium heat, add the olive oil then carrot, shallot and celery. Let them become a little soft for a few minutes, then add the garlic so it doesn't burn.

  • Next, add the ground beef and start to brown for about 8 minutes.

  • Add tomato paste and combine thoroughly. Add salt and pepper to taste.

  • Pour in milk, stir and turn the heat to a low simmer for aprox. 20 minutes

  • Meanwhile, remove dough from the fridge and cut into four quarters.

  • For this recipe, only one half of the pasta dough is plenty - save the rest for another recipe!

  • Using a pasta sheeter, gradually create thin sheets of dough. Start with the first 5 runs through the sheeter on the thickest setting. After each, fold together the two end pieces to create a "book fold" this helps the dough get even smoother.

  • Gradually go from the thickest setting to the second to last (thinnest) setting. You will likely have to cut your sheets in half to shorten the length midway through.

  • To cut the pappardelle shape, carefully roll the pasta sheets and cut 1/2 inch pieces. Unroll and you'll have pappardelle!

  • Hold the pasta on a sheet tray with a little flour. Cook the pasta in salted, boiling water for 3-4 minutes or until it floats to the top of the pot. Once cooked, add right into the skillet with the bolognese, add some freshly grated Parmesan cheese, and serve.