Ragu Bolognese with Pappardelle
This is our take on the classic Italian dish ragu bolognese – a rich, meaty ragu that’s full of flavour – served with homemade pappardelle and a generous sprinkling of parmesan.
- Prep Time: 20m
- Cooking Time: 3h 0m
- Passive Time: 0m
For the Ragu
- 350gm Red Onion, finely diced
- 20gm Bredbo Black Garlic, finely diced
- 30gm Gwydir Grove Extra Virgin Olive Oil
- 5gm Olsson's Sea Salt Flakes
- 3gm Black Pepper
- 10gm Fresh Oregano
- 100gm Tomato Puree
- 100gm Red Wine
- 1400gm Passata
- 500gm Pork Mince
- 500gm Veal Mince
- 50gm Beef Stock Gel
- 250gm Water
For the Pappardelle
- 500gm “OO” Flour
- 7gm Olsson's Sea Salt Flakes
- 10gm Gwydir Grove Extra Virgin Olive Oil
- 210gm Egg
- 60gm Egg Yoke
- 50gm Parmesan
For the Ragu
- Using a heavy-based pan that can hold at least 4ltr, gently fry the onion and black garlic in the olive oil over a medium heat for approximately 5 minutes – until soft and translucent.
- Add the oregano and tomato puree and cook for a further 5 minutes, stirring frequently. During this step, the puree will start to caramelise on the bottom of the pan and the mix should dry out a little.
- Once the sugars in the puree have caramelised (but not burnt) deglaze the pan by adding the red wine and cook the mix out for 2 minutes.
- Add the passata, stock gel and water and season with salt and pepper (remembering the stock gel may already contain some salt).
- Stir the tomato base thoroughly and reduce the heat to low.
- In a seperate frying pan, gently fry the pork and veal (in batches if necessary to avoid overloading the pan).
- Once cooked, add the meat (and optionally the cooking juices) to the tomato base and stir thoroughly.
- Cook the sauce over a low heat for at least 3 hours, stirring every 30 minutes.
For the Pappardelle
- Combined the flour, salt, olive oil, egg and egg yoke in a bowl until a rough dough is formed; to begin with, the mixture will look dry – this is expected.
- Turn the mixture out on to a clean bench or board and begin needing the dough. After 3 – 5 minutes, any crumbs will have been incorporated and the dough will be more uniform and smooth.
- Wrap the dough in cling-wrap and rest in the fridge for approximately 45 minutes.
- Once rested, divide the dough into two and re-cover one half to avoid it drying out while you laminate the other using a pasta machine.
- To laminate the dough, start with the rollers set on the widest setting (generally 1) and pass the dough through the machine. If you’re worried the dough might stick, dust it lightly on both sides with flour.
- Fold the dough either length-ways down the middle (keeping the length the same but doubling the thickness) or by bringing both ends of the dough to the middle (halving the length and doubling the thickness) and pass the dough through the machine again.
- Continue folding the dough (alternating directions) and passing it through the pasta machine until the dough is completely smooth – normally around 6 passes. On the last pass, make sure the dough is folded length-ways so there’s room for the dough to spread later on, where you start to reduce the gap between the rollers.
- Once the dough has been laminated, reduce the gap between the rollers and pass the dough through again.
- As the dough becomes thinner, it will become wider and longer. If needed, cut the sheets in half to make them more manageable.
- Continue reducing the gap and rolling the dough until the desired thickness is reached (generally 4 or 5).
- Pass the sheets through a pappardelle cutter to cut them into strips. Alternatively, dust the sheets with flour, roll them into a cigar and cut strips across the cigar using a sharp knife – unroll the strips immediately if you’re manually cutting.
- New StepHang the pappardelle on a pasta rack while you process the other half of the pasta dough using the same method.
- To cook, bring a large pan of salted water (2gm of salt per 1ltr of water) to a rolling boil.
- Add the pappardelle to the boiling water and cook for 3 minutes – the pasta should be slightly under-cooked as it will continue to cook in the sauce.
- Remove from the heat and drain immediately – reserve some of the cooking water for use during assembly.
- Transfer approximately 250gm (one ladle approx.) of the sauce for each portion of pasta you’re preparing in to a large shallow sauce pan. Any excess sauce should be chilled or frozen for later use.
- Add the pappardelle to the pan and 20gm of the reserved cooking water per serve and continue to cook on a high heat for 2 minutes while stirring/tossing the mix. Optionally add 10gm of unsalted butter per serve for a silkier finish.
- Plate the cooked pappardelle in a pasta bowl. If you want it to look neat, spin the bowl as you’re slowly lowering the pasta into it – this will form a nest.
- Finish with freshly shaved parmesan and season to taste.
Ensure the salt flakes are crushed before adding them to the pasta dough mix – if you don’t the crystals may show up as lumps in the pasta dough during lamination. If you don’t have the time, or inclination, to make pasta from scratch, there are some good quality semi-fresh and dried pasta’s available. You can substitute 1/3rd the amount of dried oregano if you don’t have access to fresh. Any red wine of your choice can be used for this dish (we generally use merlot) but remember, if you wouldn’t drink it, don’t cook with it.