HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE)
Steps:
- Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.
- Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.
- Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt & pepper to taste.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
- Toss pasta with sauce adding pasta water to thin out if needed.
- Serve hot with parmesan cheese.
Nutrition Facts : Calories 359 kcal, Carbohydrate 14 g, Protein 26 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 571 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
PAPPARDELLE BOLOGNESE
Give traditional Bolognese a delicious flavor update by using Italian sausage and diced fennel in place of the usual ground beef or veal and celery.
Provided by Bertolli
Time 30m
Yield X
Number Of Ingredients 9
Steps:
- 1 Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water. Drain pasta; keep warm.
- 2 Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Add sausage, onion, fennel, carrot, and garlic, stirring to crumble sausage. Stir in milk; cook until vegetables are tender, sausage is tender, and milk has evaporated, about 10 minutes.
- 3 Stir in Sauce. Reduce heat to medium-low, and simmer 10 minutes. Add pasta and 1/2 cup pasta water to skillet; toss to coat.
SPICY SAUSAGE BOLOGNESE WITH PAPPARDELLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
- Reheat over medium heat and stir in the milk, cooking until well incorporated.
- Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
- Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.
PAPPARDELLE WITH SAUSAGE RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
- Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
- In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
- Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
PAPPARDELLE WITH BOLOGNESE SAUCE
Provided by James Briscione
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Put the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the ground meats, sprinkle with salt and pepper, and cook until thoroughly browned and crisp, about 12 minutes. Add more oil as needed if the meat is sticking to the pan.
- Add the onion, carrots, celery, garlic and a heavy pinch of salt to the meat and continue cooking, stirring often, until the vegetables are softened, 6 to 8 minutes.
- Whisk together the tomato paste and white wine in a small bowl. Add to the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the bottom of the pan is dry, about 8 minutes.
- Tie the thyme and sage together with some twine to form a bundle and add to the pan. Stir in the chicken stock and season with salt. (Taste to check the seasoning.) Bring the sauce to a simmer. Reduce the heat to maintain a low simmer. Cover and cook until sauce thickens slightly, about 90 minutes, stirring occasionally.
- While the sauce simmers, make the pappardelle: Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other half wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina, and put through the roller again. (Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp.) After the second pass through the roller, fold the dough into thirds (like a letter) and roll out one side slightly with a rolling pin so it is thin enough to pass through the machine. Pass through the machine, fold in half again, and pass through one more time. Go to the next setting and pass the dough through twice without folding. Go to third setting and pass through twice. Repeat with the fourth and fifth settings, passing the dough through twice on each.
- Coat the rolled dough with semolina and cut the long sheet of pasta into 10- to 12-inch pieces (you should have three). Stack them on top of each other, sprinkling semolina flour between each sheet. Once all the pieces are stacked, fold the stack in half, then fold in half again. Cut the dough crosswise into strips that are 3/4 to 1 inch wide. Unfold and separate the noodles and place on the prepared baking sheet, making sure they are coated with semolina. (If not cooking right away, make 3 small nests, put in resealable plastic bags and freeze until ready to cook.) Repeat the rolling and cutting process with the remaining pasta dough.
- Bring a large pot of generously salted water to a rapid boil.
- When the sauce is thick and the flavors are well developed, remove the herb bundle. Stir in the cream and set aside until ready to serve.
- Drop 3 servings of pasta (half the full amount of noodles) into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, about 3 minutes.
- Transfer about 1 1/2 cups sauce to a large skillet over medium heat. Once the noodles are done, use tongs to transfer them to the pan. Allow some of the pasta water to get in the pan to help thicken the sauce. Toss well and add more sauce if necessary; simmer 1 to 2 minutes. Finish with grated Parmesan and toss again. Divide among 3 bowls and serve with more Parmesan. Repeat with the remaining pappardelle and sauce (you will have some sauce left over).
- Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
- Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
- Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
- Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
CHICKEN SAUSAGE PAPPARDELLE PASTA RECIPE
Jazz up your pasta plans using our Chicken Sausage Pappardelle Pasta Recipe! This 30-minute pappardelle pasta recipe is tasty with broccoli and Parmesan.
Provided by My Food and Family
Categories Sausage
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
- Meanwhile, heat oil in large skillet on medium-high heat. Add sausage; cook on medium heat 5 min., stirring occasionally. Add peppers; cook and stir 5 min. or until peppers are crisp-tender and sausage is done.
- Drain pasta mixture. Add to skillet along with broth, half-and-half and oregano; cook and stir 3 to 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 1 to 2 min. or until cheese is melted. Sprinkle with Parmesan.
Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
QUICK SAUSAGE BOLOGNESE
Pasta, sauce, and sausages, what could be a better combination? The sausage meat adds great flavour to a simple dish
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there's no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
- Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.
Nutrition Facts : Calories 657 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 2.98 milligram of sodium
More about "pappardelle with sausage fennel seed bolognese recipes"
PAPPARDELLE WITH ITALIAN SAUSAGE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (11)Total Time 1 hr 55 minsCategory Dinner, Entree, Main Course, PastaCalories 514 per serving
- Chop tomatoes, bell pepper, and onion into 1" pieces. Toss with garlic, olive oil, balsamic vinegar, and 1 teaspoon of Italian seasoning.
- Spread in a single layer on a foil-lined pan and roast 20 minutes. Stir and turn oven to broil. Broil 10 minutes or until vegetables are tender and have some light browning on the edges.
6-INGREDIENT SAUSAGE BOLOGNESE WITH FENNEL (STOVE
From scrummylane.com
Ratings 2Calories 757 per servingCategory Easy Main Meal
- Trim the long part of the fennel off the bulb and put aside. Chop the very end off the bulb, then cut into fine pieces, like an onion.
- Heat about a tablespoon of olive oil in a saucepan/cast iron pan, or the bowl of an electric pressure cooker. Squeeze the meat out of the skin and into the hot pan/bowl.
- Cook the sausage for a few minutes until white, then mash it with a potato masher until it looks like ground meat.
- Add the chopped fennel, the fennel seeds (if using) and the rosemary and let cook for about five minutes longer.
THIS IS ONE OF THE BEST GORDON RAMSAY PASTA DISHES TO …
From insider.com
PAPPARDELLE WITH ROSEMARY AND SAUSAGE RAGU RECIPE
From sainsburysmagazine.co.uk
SAUSAGE PAPPARDELLE | PASTA RECIPES | JAMIE OLIVER …
From jamieoliver.com
PAPPARDELLE ALLA SALSICCIA (PAPPARDELLE PASTA WITH …
From tastykitchen.com
PAPPARDELLE WITH FENNEL & SAUSAGE RAGU RECIPE - WAITROSE
From waitrose.com
PAPPARDELLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SAUSAGE PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BOLOGNESE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
INA GARTEN'S CREAMY SAUSAGE PASTA RECIPE IS SO GOOD I MAKE IT AT …
From allrecipes.com
PAPPARDELLE PASTA WITH BOLOGNESE SAUCE - RECIPE - LE CREUSET
From lecreuset.ca
JAMIE OLIVER SAUSAGE PAPPARDELLE RECIPE | ONE PAN WONDERS C4
From thehappyfoodie.co.uk
PAPPARDELLE WITH SAUSAGE, FENNEL AND RED WINE RECIPE
From olivemagazine.com
FRESH PAPPARDELLE WITH SAUSAGE, FENNEL AND RICOTTA
From williams-sonoma.com
HOMEMADE PAPPARDELLE WITH BOLOGNESE SAUCE RECIPE
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love