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BOLOGNESE

cook:

50 min

Picture for BOLOGNESE

3,926,224 views  This week on Basics, we are making Bolognese sauce!

4 Servings

US

original

metric

INGREDIENTS

For the Chicken Stock

For the Chicken Stock

chicken wings

3 chicken wings

celery stalks, chopped

2 celery stalks, chopped

carrots, chopped

2 carrots, chopped

onion, halved

1 onion, halved

head garlic, halved

1 head garlic, halved

turnips, halved

2 turnips, halved

Knob ginger, halved

Knob ginger, halved

Parsnips

Parsnips

Fennel fronds

Fennel fronds

Black peppercorns

Black peppercorns

Water

Water

For the Bolognese

For the Bolognese

large onion, minced

1 large onion, minced

medium carrots, peeled and finely chopped

2 medium carrots, peeled and finely chopped

ribs celery, finely chopped

3 ribs celery, finely chopped

ground beef

1 lb ground beef

ground pork

1 lb ground pork

ground lamb (optional)

1 lb ground lamb (optional)

Olive oil

Olive oil

pancetta

½ lb pancetta

tomato paste

¼ cup tomato paste

dry white wine

1 cup dry white wine

chicken stock

32 oz chicken stock

whole milk

1 cup whole milk

Bay leaves

Bay leaves

Parmesan cheese rinds (optional)

Parmesan cheese rinds (optional)

Nutmeg, grated

Nutmeg, grated

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

heavy cream

½ cup heavy cream

freshly grated parmesan

freshly grated parmesan

Pappardelle pasta (if not made homemade)

Pappardelle pasta (if not made homemade)

For the Pappardelle Pasta

For the Pappardelle Pasta

all purpose flour

2 cups all purpose flour

eggs

4 eggs

Kosher salt

Kosher salt

DIRECTIONS

1.

For the Chicken Stock

1.

Start by roasting lightly oiled chicken wings in a 400°F oven until deeply brown.

chicken wings

3 chicken wings

2.

In a large stockpot, combine the wings along with a few chopped stalks of celery, chopped carrots, halved onion, whole halved head of garlic, turnip, a halved knob of ginger, parsnips, fennel fronds, and black peppercorns.

celery stalks, chopped

2 celery stalks, chopped

carrots, chopped

2 carrots, chopped

onion, halved

1 onion, halved

head garlic, halved

1 head garlic, halved

turnips, halved

2 turnips, halved

Knob ginger, halved

Knob ginger, halved

Parsnips

Parsnips

Fennel fronds

Fennel fronds

Black peppercorns

Black peppercorns

3.

Fill with water bringing just shy of a simmer (about 205°F). Let it go for at least 4 hours and ideally up to 24 hours.

Water

Water

4.

Save 1 quart for bolognese. For the rest, portion and freeze for later use.

5.

For the Bolognese

1.

Start by mixing finely minced onion, finely chopped medium carrots, and chopped ribs of celery. Set aside.

large onion, minced

1 large onion, minced

medium carrots, peeled and finely chopped

2 medium carrots, peeled and finely chopped

ribs celery, finely chopped

3 ribs celery, finely chopped

2.

In a large pot brown ground beef, pork, and lamb (optional) in some olive oil over medium heat until brown, 3-5 minutes. Place in a bowl and set aside. In a separate pan, dump pancetta and brown until the fat has rendered out and has become crispy.

ground beef

1 lb ground beef

ground pork

1 lb ground pork

ground lamb (optional)

1 lb ground lamb (optional)

Olive oil

Olive oil

pancetta

½ lb pancetta

3.

In the same large pot, saute the onions with the finely chopped celery and carrots until soft.

4.

Once the vegetables are soft and the pancetta is crisp, dump the pancetta into the pot with the vegetables along with tomato paste. Mix to combine.

tomato paste

¼ cup tomato paste

5.

After 2 minutes of letting the tomato paste caramelize, pour in dry white wine (sauvignon blanc) and scraping up all the fond, and mixing together. Let simmer for about 5 minutes until the wine has almost completely evaporated.

dry white wine

1 cup dry white wine

6.

Add back in the browned beef, pork, and lamb to the pot and stir together. Once combined, ladle in the chicken stock. Just enough to submerge everything.

chicken stock

32 oz chicken stock

7.

Top all of that with whole milk, bay leaf, a couple of parmesan cheese rinds (optional), and grated nutmeg. Mix to combine.

whole milk

1 cup whole milk

Bay leaves

Bay leaves

Parmesan cheese rinds (optional)

Parmesan cheese rinds (optional)

Nutmeg, grated

Nutmeg, grated

8.

Place into a 300°F oven for 3-4 hours.

9.

Once the sauce is out of the oven and pasta is finished, skim off any excess fat from the sauce and remove the bay leaf from the pot. Taste for seasoning.

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

10.

Top with a generous amount of freshly grated parmesan, a generous pinch of kosher salt and freshly ground black pepper, and optionally heavy cream. Mix to combine.

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

heavy cream

½ cup heavy cream

freshly grated parmesan

freshly grated parmesan

11.

For final assembly, boil the pasta until just about done (45 seconds for fresh homemade pasta) and place it into a saucepan with a large amount of sauce along with ¼ cup of pasta water.

Pappardelle pasta (if not made homemade)

Pappardelle pasta (if not made homemade)

12.

Toss together over medium-low heat until some of the sauce is absorbed and emulsified and the pasta is fully cooked.

13.

Place into a bowl for serving and enjoy.

14.

For the Pasta

1.

Start by dumping all-purpose flour onto a work surface, making a well in the center, crack eggs into the well, and a sprinkle of kosher salt.

all purpose flour

2 cups all purpose flour

eggs

4 eggs

Kosher salt

Kosher salt

2.

Using a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.

3.

Begin kneading the dough by hand for about 4-7 minutes until soft, cohesive, bounce, and springs back when poked with a finger.

4.

Cover with plastic wrap and let rest for 30 minutes.

5.

Come rolling time, unwrap the dough and cut into 4 pieces. Keep extra pieces wrapped in plastic wrap to prevent drying out.

6.

On a floured surface, roll out the dough, pass it through a pasta maker roller on the widest setting, fold into thirds and run through the roller again. Repeat this process one notch at a time until reaching notch 0, or a long thin sheet of pasta has formed. If long and still thick, cut in half and run through the pasta thinner until reaching notch 0 or thinnest possible setting. Rinse and repeat with remaining balls of dough.

7.

Fold the pasta onto itself accordion style without the folds overlapping. Slice lengthwise into ½” wide strips.

8.

Make sure each piece of pasta is generously coated in flour before twisting into nests and placing onto a rimmed baking sheet dusted in flour.

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