Pappardelle Bolognese. Simple and Delicious Recipe.

welcome to cooking with Chef Tuan and today we are going at a lien we're making beef bolognese with pappardelle pasta one of my all-time favorite comfort foods although this dish takes a little bit of time to make the prep work is not too intensive here I have one large onion about three stalks of celery and a handful of little baby carrots now if you have a food processor this makes your job a lot easier I like to pulse it all up until you get this nice pulp now if you don't have a food processor don't even sweat it you can just cut it all up as small as you can the point of this is to cook the vegetables so long that they break up and they melt into the sauce in here I've got a pound and a half of ground chuck I like using ground chuck because it has a nice amount of fat to it and fat is flavor in here all we're doing is just putting the ground beef into the pot spread it out evenly and just let it sit there for about a few minutes to get nice brown color stir occasionally but you don't want to stir it too much because you really want that carmelization to occur now we're cooking grumpy if you're gonna go through a lot of phases the first phase would be the hard sizzle when you put it in the pan then you're gonna start seeing a lot of water being released but do not drain it just let it cook off the next thing you know you're gonna see that your beef is gonna be caramelized just like this you want that dark rich deep color that means there's a lot of flavor and once the beef is really deep caramelized then we can add our veggies and all you gotta do same thing as the beef just spread it out I'll let it sit there for a few minutes you can see the water start to evaporate from that as well now season with some salt and pepper and stir it all up and make sure it's all well combined and then again keep stirring it and letting it cook until all the water is gone and how can you tell you'll start hearing things sizzle instead of bubble now my favorite tomato to use our canned san marzano tomatoes I mean I wish I can get them fresh but I don't live on Mount Vesuvius so can is the best way to go just look at how plump and red these are and what I do is just put all into a container or you can put it in a blender and just blitz it all up and ski nice smooth sauce as you can see the bottom of our pot is starting to create all that fond or the little brown bits that is complete absolute decadent flavor and here I'm adding a little bit of white wine just to deglaze and get all that flavor off the bottom of the pot and as you're stirring you want to make sure that you're scraping the bottom of the pot to get all the flavor up and with this sauce I love to fortify the tomato flavor with just a little bit of tomato paste I've seen some recipes where they only use tomato paste and not tomato puree or fresh tomatoes Mia I think you can do any way you want as long as you're happy with it as you can see you always want to cook the tomato paste off a little bit to get rid of that metallic flavor and traditionally Bolognese has milk in it so there's special enzymes in the milk that helps break down the protein where when you eat it the meat sauce becomes nice and velvety so cook off the milk and make sure that you do not scorch the bottom now next you want to add the tomato puree and just stir everything until it's all well combined this sauce is starting to come together once it comes up to a boil turn it down to as low as you can put a lid on it for about an hour that way you let all the flavors start to meld together now you can go back and start to Reese's in it I add a little bit of salt and pepper couple bay leaves now I did add about two splashes of fish sauce for umami or I should say extra umami because remember we did caramelize those vegetables and that beef really hard look at how beautiful this sauce is I swear this could be a shot for a postcard or a magazine cover look beautiful now to serve since I'm only making one serving I like to take a little bit of sauce and put it in a separate saute pan and cook it it's a little bit dry and we'll come back to that later about why I'm doing it and here I just have some really salted water I made some pappardelle pasta earlier I'll make a video about how to make pasta in the future but all you got to do is just cook this for a few seconds about 30-40 seconds till it's nice and soft and then we're ready to go and here we have our bolognese sauce and that separate saute pan that I'm cooking I like to add nah butter to add a little bit of richness and creaminess to the sauce and what I'm doing here as you can see the sauce is becoming drier you see the little holes in the sauce that is a good sign that you're ready to drop in the pasta so you can see there's pasta water going into it it's gonna loosen up the sauce enough so all the sauce adheres to the pasta look at how the sauce clings to this that's exactly what you want because one of my biggest pet peeves is just people adding pasta water and they don't know why or they don't know when and then they get a pool of water at the bottom of the bowl or the plate of pasta that is just poor cooking and then next step is to grate as much cheese on it as you want me I love parm so I'm gonna make it snow all over my pasta once this is done a little bit of drizzle olive oil to add two extra silkiness and richness of this dish and let's go to the table look at our beautiful bowl of Bolognese with pappardelle pasta with Parmesan cheese and a light drizzle of olive oil gorgeous now it's time to eat this dish it takes a long time but as you can see the prep is not extensive the most prep you have to do is chopping up those vegetables and if you have a food processor even easier total cook time about two and a half three hours the longer the better this sauce eats better the very next day because that way all the flavors come together the thing I love about this dish is when you eat it it loves you back this is exactly what a warm hug feels and tastes like guys thanks so much for watching I really appreciate and as always peace

Channel: Cooking with Chef Tuan

Views: 5,860

Keywords: pasta, pappardelle, italian food, beef, ragu, meat sauce, tomato sauce, dinner, how to make bolognese, bolognese recipe, simple and delicious, how to make beef bolognese

Id: i8FTQ59IYYA

Length: 6min 20sec (380 seconds)

Published: Wed Mar 04 2020