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Pappardelle Ragu Alla Bolognese Sauce Recipe

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The best Italian Ragu Alla Bolognese sauce over wide pappardelle egg noodles, topped with pockets of creamy burrata and ricotta cheese!

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Ingredients

Onion Carrot Celery stalk Virgin olive oil Butter Red pepper flakes Leaves bay Tomato paste San Marzano tomatoes Chicken livers Ground beef Ground pork Red wine Milk Sea salt Black pepper Nutmeg Parmigiano Reggiano Pappardelle pasta Basil Burrata cheese

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Heat up the olive oil and butter in a large enameled cast iron pot. Add the red pepper flakes and onion with a pinch of sea salt.

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Instructions:

Stir in the chopped liver ( strongly recommended, the flavors are to die for ) and let cook for 5 minutes then mix in the diced carrots and celery.

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Add the garlic and the ground meat to the pot and break it up with the side of a wooden spoon. Cook until no longer pink, then add the tomato paste and the wine.

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Allow to simmer until the wine has evaporated, about 5 minutes. Add the milk and cook another 5 minutes until evaporated.

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Crush the tomatoes with your hands and add them to the pot together with the bay leaves and the sea salt. Partially cover with a lid and bring to a slow simmer.

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