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Pappardelle alla Bolognese

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200 g butter

  2. 8 tbsp of olive oil

  3. 4 onions , finely chopped

  4. 4 carrots , finely chopped

  5. 4 sticks of celery , finely chopped

  6. 2 large field mushrooms , chopped

  7. 200 g pancetta , finely chopped

  8. 750g beef mince

  9. 750g pork mince

  10. 750g veal mince

  11. 1 bottle red wine

  12. 1 bunch of thyme, tied with kitchen string

  13. 1 tbsp of chopped rosemary

  14. 2 tbsp of chopped parsley

  15. 1 can of tomatoes

  16. 1litre meat stock

  17. cup double cream

  18. Handful of parsley, roughly chopped

  19. Makes approximately 300g

  20. 250g "

  21. 00" pasta flour

  22. 5 egg yolks

  23. A pinch of salt

Instructions Jump to Ingredients ↑

  1. Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened.

  2. Add the pancetta and minced meat and fry until the meat changes color.

  3. Add the bunch of thyme and rosemary leaves.

  4. Moisten with wine and simmer until it evaporates.

  5. Add tomatoes mashing with the back of your wooden spoon.

  6. Cook slowly, covered, stirring occasionally and gradual stir in all the stock.

  7. After 1 and a half hours, stir in cream and cook uncovered.

  8. When it’s cooked remove the thyme.

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