- Serves: 8
- Cook Time: 2 hours 10 minutes
- Prep Time: 45 minutes
- Effort: easy
For the fresh pasta
- 250 g '00' flour, plus extra for dusting
- 5 egg yolks
For the bolognese
- 200 g butter
- 8 tbsp olive oil
- 4 onions, finely chopped
- 4 carrots, finely chopped
- 4 sticks celery, finely chopped
- 2 large field mushrooms, chopped
- 200 g pancetta, finely chopped
- 750 g minced beef
- 750 g minced pork
- 750 g minced veal
- 1 bottles red wine
- 1 tbsp chopped thyme
- 1 tbsp chopped rosemary
- 2 tbsp chopped parsley
- 1 cans plum tomatoes, drained and chopped
- 1 litres meat stock, such as chicken or beef
- 125 ml double cream
- knob butter
- 1 tbsp chopped parsley
- freshly grated parmesan
Tips and Suggestions
If you dont have time to make your own pasta you can buy around 320g fresh pappardelle pasta from a supermarket or Italian grocer.
Any left over bolognese sauce can be frozen.
1. For the pasta: blend the egg yolks, flour and a pinch of salt in a food processor until a smooth dough forms. Wrap in cling film and leave to rest for a couple of hours.
2. Unwrap the pasta and roll into long, thin sheets with a pasta machine, then dust with flour and cut into thick ribbons.
3. For the sauce: heat the butter and oil in a deep pan, add the vegetables and fry for 5-10 minutes, or until they have softened.
4. Add the pancetta and minced meat and fry until the meat changes colour. Pour in the wine and then simmer until most of it has evaporated.
5. Add the tomatoes, stock and a little salt and pepper. Simmer gently for an hour and a half covered with a lid, stirring every now and then.
6. Stir in the cream and cook for a couple more minutes until fully incorporated and heated through.
7. While the cream is heating through, cook the pasta in a large pan of salted boiling water for around 5 minutes until al dente.
8. Drain the pappardelle, toss with the hot meat sauce, a knob of butter, chopped parsley & serve with freshly grated parmesan.
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