If you’re looking for a hearty and satisfying pasta dish, this Pork Bolognese with Pappardelle is a perfect choice. It’s packed with flavor and has a wonderful depth that comes from slow cooking the sauce. This isn’t just any pasta dish – it’s a celebration of rich, meaty goodness and comfort in every bite.
Imagine a plate of wide, ribbon-like pappardelle coated in a velvety, savory sauce that clings perfectly to each strand. The combination of tender pork and aromatic vegetables creates a symphony of flavors that will transport you straight to Italy. Whether it’s a family dinner or a cozy night in, this recipe is sure to impress.
Understanding Pappardelle Pasta
Pappardelle is a type of pasta that stands out due to its wide, ribbon-like shape. Its broad surface area makes it ideal for holding onto rich sauces, which makes it a favorite in Italian cuisine.
This pasta is often made fresh, offering a delightful chewiness that enhances the overall dining experience. When paired with a hearty sauce, such as a Pork Bolognese, pappardelle transforms into a satisfying meal that is both filling and flavorful.
The Essence of Pork Bolognese
Pork Bolognese is a sauce that embodies comfort and richness. The base is typically ground pork, which provides a distinct flavor profile compared to the more commonly used beef. The slow cooking process allows the meat to become tender while absorbing the flavors of the accompanying vegetables and herbs.
The sauce features a medley of ingredients, including tomatoes, onions, and garlic, which harmonize to create a savory depth. A splash of red wine adds complexity and balances the sweetness of the tomatoes, making each bite both savory and satisfying.
Preparing the Dish
To create this dish, the preparation begins with sautéing aromatic vegetables, which form the foundation of the sauce. As the vegetables soften, the ground pork is added and browned to develop its flavor.
Incorporating liquids like red wine and crushed tomatoes is crucial, as it creates the luscious sauce that will cling to the pasta. Simmering allows time for the flavors to meld together, resulting in a rich and hearty Bolognese.
Cooking the Pappardelle
While the sauce simmers, cooking the pappardelle is an essential step. It should be boiled in salted water until al dente, ensuring it retains a slight firmness, which provides a pleasant texture when combined with the sauce.
It’s important to reserve some pasta water before draining, as it can be used later to adjust the sauce’s consistency, ensuring that the pasta is perfectly coated and every bite is flavorful.
Plating and Presentation
The final presentation of the dish is an opportunity to elevate the dining experience. Once the pappardelle is tossed with the rich Bolognese sauce, it can be plated with care.
Garnishing with fresh basil leaves adds a pop of color and a fresh aroma, while a generous sprinkle of grated Parmesan cheese contributes both flavor and visual appeal. Serving against a rustic wooden backdrop enhances the warmth and inviting nature of this classic Italian dish.
Enjoying the Meal
This Pork Bolognese with pappardelle is perfect for a cozy dinner at home or a gathering with friends and family. Its hearty nature and rich flavors make it a comforting choice that is sure to satisfy.
Pairing it with a nice red wine can further enhance the dining experience, allowing the flavors to mingle beautifully. Whether it’s a special occasion or just an evening meal, this dish is bound to resonate with anyone who appreciates Italian cuisine.
Classic Pork Bolognese Served with Pappardelle
This Pork Bolognese is a robust sauce made with ground pork, simmered with tomatoes, onions, garlic, and herbs. The pappardelle pasta, with its wide surface, beautifully captures the rich sauce, making each forkful a delightful experience. The taste is savory, slightly sweet from the tomatoes, and enhanced by a hint of red wine.
Ingredients
- 1 lb ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 1 lb pappardelle pasta
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Instructions
- Sauté the Vegetables: In a large skillet over medium heat, add a splash of olive oil. Sauté the onion, carrot, and celery until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Brown the Pork: Add the ground pork to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 6-7 minutes.
- Add the Liquids: Pour in the red wine and simmer for 2-3 minutes, allowing the alcohol to evaporate. Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and reserve some pasta water.
- Combine and Serve: Toss the cooked pappardelle with the Bolognese sauce, adding reserved pasta water as needed for consistency. Serve hot, garnished with fresh basil and grated Parmesan cheese.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4 plates
- Calories: 620kcal
- Fat: 30g
- Protein: 35g
- Carbohydrates: 60g
