Pappardelle with Bolognese Sauce
It’s fall. Is anyone else super excited? I’m ready for boots, cardigans, cranking up my oven, leaving the windows open during the day, wood burning fires at night and always, always watching the leaves change. That first week when they burst into a colorful explosion of oranges, yellows and reds. Yes. Those are the mornings I like to sit on my deck with my cappuccino and just stare at their magnificence. Until the oven calls and it always does. Fall is a time for low and slow cooking, Saturday sauces and baking bonanzas. One of my favorites is Bolognese sauce. It’s the mother of all meat sauces and is amazingly versatile.
My friends at KitchenAid challenged me to BEEF UP YOUR BOLOGNESE, or come up with a Fall version of my traditional Bolognese sauce. How did we do that? With the help of my KitchenAid® Dual Fuel 36 Range of course and by infusing the earthy deep flavor of mushrooms into our low and slow Saturday sauce. Bolognese sauce is all about layering flavors and mushrooms just add another level to this classic sauce that’s perfect for Fall (and winter). We show you exactly how you can make this at home in our video below:
Hopefully we’ve inspired you to get in the kitchen and make your our Bolognese Sauce! You can use it to make my favorite, LASAGNA, as a filling for stuffed shells, or simply add to it to any chunky pasta like pappardelle or rigatoni like we showcased in the video. The sauce it almost stew like so it needs something substantial to hold up to it so you’ll want to skip say Cappellini (Angel Hair) pasta for this dish. Now this is important, make sure you have a nice crusty loaf of bread to serve it with. You’ll want every ounce of this sauce. Trust me.
And that other half of the bottle of wine that you didn’t use in the sauce? Serve it up with your sauce because wine and pasta were meant to go together. You wouldn’t want to break up that culinary marriage now would you?
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- 2 tablespoons extra virgin olive oil
- 2 carrots - peeled, minced
- 2 stalks celery - minced
- 2 cloves garlic - minced
- 8 ounces cremini mushrooms - minced
- 1 onion - minced
- 6 ounces tomato paste
- 1/2 bottle red wine
- 2 pounds ground beef
- 1 pound ground veal
- 1 pound pappardelle pasta
- In a LARGE deep sided pan add olive oil and heat over medium heat. Add: carrots, celery, garlic, mushrooms and onion. Saute over low heat for 20-25 minutes or until completely soft, tender. Stir as necessary.
- Add meats, season with salt and pepper and cook until completely brown. Once browned, add tomato paste and allow to brown, approximately 5 minutes. Once brown add wine. Allow to reduce by half. Season with salt.
- Add enough water to cover the sauce by 1". Simmer on LOW. Stirring as necessary. When liquid levels are low add more water. Continue cooking and reducing for a MINIMUM of one hour. Sauce is best after 2-3 or even more hours.
- Cook pappardelle according to package directions. Serve with bolognese sauce.