Pappardelle Bolognese

Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. 


250 g lean Minced Beef
250 g lean Minced Lamb
55 g Pancetta, chopped
750 ml Red Wine
1 Tsp Dried Oregano
1 Tbsp Rapeseed Oil
1 Onion, peeled and chopped finely
100 g Celery, diced
200 g Carrots, peeled and diced
4 Garlic Cloves, peeled and chopped finely
1 x 400 can Chopped Tomatoes
1 Tbsp Worcestershire Sauce
Pinch Dried Chilli flakes
1 Tbsp Tomato Puree
500 g Pappardelle
4 Tbsp Parsley leaves, chopped
Sea Salt & Freshly Ground Black Pepper
Freshly grated Parmesan, to serve


Place the Mince in a large bowl and stir in the Red Wine, Oregano, Salt and Black Pepper
Cover with cling film and place in the refrigerator for at least 4 hours
Heat the Oil in a large pan, add the Pancetta and cook until it starts to brown
Add the Onions, Celery, Carrot and Garlic and cook over a medium heat for 5 minutes, until the Onion gas softened
Add the Mince and the rest of the contents of the bowl
Add the Tomatoes, Chilli Flakes, Worcestershire Sauce, Tomato Puree and Sea Salt and Pepper to your own taste
Bring to the boil, cover and then simmer for 45 minutes
Remove the lid and bubble fairly rapidly for a further 15 minutes until you have a rich, dark sauce
Meanwhile cook the Pappardelle in accordance with the packet instructions in a large pan of slightly salted boiling water. Around 8 minutes
Drain well and and return to the pan
Stir the Parsley into the sauce and check the seasoning
Add the Pappardelle and mix thoroughly
Divide between four serving plates and serve topped with freshly grated Parmesan