{"id":6407,"date":"2022-05-21T15:49:17","date_gmt":"2022-05-21T21:49:17","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=6407"},"modified":"2022-05-21T15:49:21","modified_gmt":"2022-05-21T21:49:21","slug":"bolognese-sauce-with-pappardelle-pasta","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/bolognese-sauce-with-pappardelle-pasta\/","title":{"rendered":"Bolognese Sauce with Pappardelle Pasta"},"content":{"rendered":"\n
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Large red pot on the stove top, 3\/4 full of homemade Bolognese Sauce.<\/figcaption><\/figure>\n\n\n\n

The Best Bolognese Sauce<\/h2>\n\n\n\n

Bolognese is a sauce made by saut\u00e9ing Sofrito, chopped onion, carrot and celery, which is then cooked with minced meat and slowly boiled with diced tomatoes, sauce, tomato paste and red wine. It’s cooked and stewed for several hours, on low heat, to allow the meat to soften and tenderize as the flavor concentrates through the power of reduction. The very best Bolognese Sauce will melt in your mouth with your favorite pasta and will comfort you like any stew or hot chili on a cold winter’s day.<\/p>\n\n\n\n

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Sofrito: Chopped Celery, Carrot and White Onion.<\/figcaption><\/figure>\n\n\n\n
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3 lbs of minced meat; 1 lbs ground Beef, 1 lbs ground Lamb and 1 lbs of ground Italian Sausage.<\/figcaption><\/figure>\n\n\n\n
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Cooked Sofrito and minced meat.<\/figcaption><\/figure>\n\n\n\n
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Cooked Bolognese Sauce.<\/figcaption><\/figure>\n\n\n\n

The origins of the Bolognese Sauce<\/h3>\n\n\n\n

Bologna Italy is normally considered to be the birth place of this amazing dish known as Bolognese Sauce but, the truth is, it originated just outside of town in a place called Imola in the late 17th century. “It was then that\u00a0Alberto Alvisi<\/strong>, the chef of the Cardial of Imola, cooked the first real tomato-based meat sauce, which was served with a plate of macaroni pasta.”<\/a><\/p>\n\n\n\n

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1 lbs bag of Pappardelle pasta nests and another 1 lbs bag of Tagliatelle pasta nests.<\/figcaption><\/figure>\n\n\n\n

Bolognese Pasta<\/h4>\n\n\n\n

Most Americans know about spaghetti, a thin noodle with some type of Ragu or Marinara over the top, sometimes served with hamburger or Italian sausage and a sprinkle of Parmesan cheese. What many don’t know much about is other pasta’s and the do’s and don’ts with other sauce recipes.<\/p>\n\n\n\n

Spaghetti, for example, is not suppose to be served with Bolognese Sauce. Though folks all over the world prepare it this way, there isn’t considered to be enough surface room to hold the sauce. Wider noodles, like Tagliatelle or Pappardelle are preferred. Shorter noodles like Rigatoni and Penne Regatta are also acceptable because they’re able to hold more sauce.<\/p>\n\n\n\n

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2 nests of Pasta: Pappardelle on the left and Tagliatelle on the right.<\/figcaption><\/figure>\n\n\n\n
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Plate of Pappardelle pasta with Bollognese Sauce and fresh grated Parmesan cheese.<\/figcaption><\/figure>\n\n\n\n
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