LeMoine Family Kitchen

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Homemade Pappardelle Bolognese

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Homemade Pappardelle Bolognese | LeMoine Family Kitchen .... Incredible homemade pasta topped with the BEST Bolognese Sauce! The sauce is finished with mascarpone cheese. This is a meal made in heaven!

 

“Mom, you should make this every night”, “So good, you should win an award”. Quotes from my 5 year old son and my Sicilian grandmother while eating this incredible Homemade Pappardelle Bolognese! I totally agree, well I don’t know if I should get an award BUT this was by far one of the best pasta dishes I have ever made! The pasta is homemade; mixed, rolled and cut with no machines. The sauce simmered for hours and is so flavorful, rich and hearty. Just about everyone at the dinner table went for seconds and everyone left with a very happy belly. 

Homemade pasta is absolutely a labor of love but absolutely one that is so worth the extra effort. Heres the thing, its not that its hard to make fresh by any means, however, it is a little time consuming, especially when you are cooking for 8 people. I decided to go with pappardelle for this dish; they are a long, wide, flat pasta noodle. This pasta holds up wonderfully to the hearty bolognese sauce and I love that its a little rustic {aka not perfectly sized equally} being hand cut.

Bolognese sauce is an Italian classic for, you guessed it, Bologna Italy. It is a hearty meat sauce. It is full of veggies too here; carrots, onion, celery and mushrooms along with beef, pork and veal. All simmered in crushed tomatoes for several hours. If that wasn’t enough to get the mouth watering, well, I finish the sauce of with some mascarpone cheese at the very end. It adds a little extra richness and creaminess, it really is an amazing sauce!

{Keep in mind, this is a huge batch of both the fresh pasta and sauce. The sauce freezes very well and the pasta can be cut in half if you’d like but it does make for great leftovers!}

Homemade Pappardelle Bolognese
Author: Angela LeMoine
Ingredients
  • For the pappardelle:
  • 7 cups all purpose flour
  • 6 extra large eggs
  • 3 Tbsp olive oil
  • 1 Tbsp salt
  • about 1 1/2 – 2 cups of cold water
  • For the Bolognese sauce:
  • 1/4 cup olive oil
  • 1 large yellow onion, small dice
  • 6 garlic cloves, chopped
  • 3 carrots, peeled small dice
  • 3 celery stalks, small dice
  • 8 oz baby bella mushrooms, small dice
  • 1 bay leaf
  • 1 cup red wine {good enough to drink}
  • 3 cans crushed tomatoes {San Marzano are the best!}
  • 1 tomato can of water
  • 2 lbs meatloaf mix {beef, pork, veal}
  • 6 oz mascarpone cheese
  • salt & pepper
Instructions
  1. Get a large pot heated over medium heat. Add in the olive oil, onions, garlic, carrots, celery, mushrooms and bay leaf. Season with salt and pepper lightly.
  2. Sweat out the vegetables, cooking until softened.
  3. Carefully add in the red wine and reduce by half, stirring occasionally to scrap up any tasty bits from the bottom of the pan.
  4. Add in the ground meatloaf mix and using a potato masher, break up the meat as it begins to cook. I prefer to add it now because the meat cooks gently and doesn’t cook as big tough chunks.
  5. Once the meat is broken up well, go ahead and stir in the canned tomato and water. Stir to combine well. Season with salt and pepper.
  6. Simmer for about 3 hours, stirring occasionally to prevent burning.
  7. While the sauce is simmering we can go ahead and make the pappardelle pasta noodles. Place the flour onto a large clean working surface, sprinkle with the salt and form a crater in the center.
  8. In a small bowl whisk together the eggs and olive oil. Add the mixture to the center crater. Begin to work the dough together, slowly adding water as you go.
  9. You want to knead the dough for 8-10 minutes forming a ball {yes its a workout and if you’ve never kneaded dough take a peek on youtube, there are tons of videos to guide you}. The dough should be a little shiny, elastic and smooth. It should not be crumbly {you need more water} or too wet or sticky {you need more flour}. This part takes some getting the hang of but pasta dough is very forgiving so don’t stress.
  10. Flatten the dough out a little bit and wrap with plastic. Refrigerate for at least 30 minutes.
  11. Onto a lightly floured surface, cut the dough into thirds or fourths and flatten each piece a bit more just with your hands..
  12. Lightly flour the first piece and roll out until thin enough that you are able to see your hand through it. Flour and rotate the dough as you are rolling it out to ensure that the thickness is consistent.
  13. Using a small knife or pizza cutter, cut the pasta dough into long strands about 3/4″ wide.
  14. Lightly dust and gently toss the strands with flour to prevent sticking. Place onto a lightly floured surface or baking sheet.
  15. Continue the same process until all the pasta is cut. Be sure not to stack all the pasta on top of itself, it will get heavy and will cause the pasta to stick together.
  16. Cook in a big pot of boiling, salted water until al dente {fresh pasta cooks quicker the dry so keep an eye on it}. Drain.
  17. Just before tossing the pasta with the sauce, stir in the mascarpone cheese and stir until melted in there. Season with salt and pepper to taste. Toss enough of the sauce to coat the pasta.

Check out some of these other pasta recipe!

 Homemade Butternut Squash Pasta in a Creamy Spinach Sauce

Homemade Butternut Squash Pasta in a Creamy Spinach Sauce | LeMoine Family Kitchen

 

 

 

 

 

Farfalle & Peas in a Light Cream Sauce

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Reader Interactions

Comments

  12. looks great! And score for the kids liking it!! Neither of my kids liked my past last night ;o) Win some lose some ;o)

    Reply

  14. It sounds just heavenly. I love that you add mascarpone cheese. I think I need to try this. I remember 15 years ago in France of al places,lol, I had the most amazing bolognese sauce. It’s something I just love.

    Reply

    • Thank you so much!! It really turned out just incredible!! The mascarpone adds something special, mellows the tomato, a little creamy.. Just wonderful! Don’t know how it will stand up to France but I hope it’s close

      Reply

  24. So, so delicious! I had Tagliatelle Alla Bolognese at a favorite Italian restaurant last weekend and wanted to find a recipe like theirs, which has mascarpone cheese. I just stirred in the cheese, and it tastes just like it! I will be serving it to my family tomorrow. Thanks for sharing your wonderful recipe!

    Reply

    • Hi Sheri, thanks for stopping by. As stated the veggies go in first to sauté until softened. At that point a decent amount of the liquid should have cooled off. You can certainly leave it going for a little longer if you prefer. I like the extra flavor & meatiness of the mushrooms but they can be left out. I also make an Italian sausage bolognese where I do not use mushrooms.

      Reply

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  1. […] HOMEMADE PAPPARDELLE BOLOGNESE by Lemoine Family Kitchen – I am a sucker for good pasta with a hearty meat sauce. We would enjoy this as either a first course or a main dish. The fact that the pasta is homemade makes this recipe even better! […]

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