Classic Italian Bolognese with Fresh Pappardelle

Name: Classic Italian Bolognese with Fresh Pappardelle
Ingredients: pancetta; olive oil; onion; celery; carrot; ground beef; ground pork; garlic; salt; freshly ground black pepper; 1 Šálka white wine; tomato; beef stock; milk; 4 egg yolk; 2 whole egg; all-purpose flour; Parmesan cheese

#bolognese#pappardelle#homemade pasta#Italian cuisine#meat sauce

A traditional Italian Bolognese sauce slow-cooked to perfection, paired with homemade pappardelle pasta. This rich, hearty meat sauce combines pancetta, beef, and pork with aromatic vegetables and a touch of wine, finished with Parmesan for an authentic taste.

Ingredients extracted via AI

pancettaolive oilonioncelerycarrotground beefground porkgarlicsaltfreshly ground black pepper1 Šálka white winetomatobeef stockmilk4 egg yolk2 whole eggall-purpose flourParmesan cheese

Procedure generated via AI

Preheat your oven to a suitable temperature for finishing the Bolognese sauce.
Cut the pancetta into halves, then slice into uniform sticks and finally dice into small cubes.
Heat olive oil in a large heavy-bottomed pot and add the pancetta. Fry until golden brown and crispy.
Cut the onion vertically without chopping it all the way through, then finely dice it. Repeat with the other half.
Trim the celery stalks, cut them into uniform pieces, and then dice into small cubes.
Peel the carrot, cut it into thirds, then slice and dice into pieces roughly the same size as the celery.
Once the pancetta is crispy, remove it from the pot, leaving the rendered fat behind.
Add the ground beef and pork to the hot fat. Break the meat into small pieces and brown it thoroughly.
Add the coarsely chopped garlic along with all the diced vegetables (carrot, celery, onion). Season with salt and freshly ground black pepper—avoid dried spices.
Simmer the vegetables and meat over low heat until the onion becomes translucent.