Homemade Pappardelle Bolognese
  • For the pappardelle:
  • 7 cups all purpose flour
  • 6 extra large eggs
  • 3 Tbsp olive oil
  • 1 Tbsp salt
  • about 1½ - 2 cups of cold water
  • For the Bolognese sauce:
  • ¼ 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
  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 ¾" 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.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/02/homemade-pappardelle-bolognese/