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Autumn, rainy days, and a beautiful Harvest Moon. Add a delicious decadent, yet ever so delicate, and very simple dinner of classic bolognese and it might just be the perfect day.
Oh! Did I mention, pair with a scrumptious favorite French wine? Yep, do that and it is indeed a perfect fall day in my book.
What we’re making today in the kitchen is a classic Italian dish that often is misunderstood as to which type of pasta to pair the classic ragu with. Often called Spaghetti Bolognese, the real deal is made with Tagliatelle, or in my case today, Pappardelle. Why?
Well, that is why I definitely encourage you to tune in to today’s episode.
I will share with you what constitutes a ragu, and what the proportions of the three classic vegetables to prepare your mirepoix, and then I will talk about the perennial favorite red wine from Provence, Châteauneuf-du-Pape. Yep, we may be making an Italian dish, but French components abound!
Let’s get to the episode shall we? I am hungry and I have a feeling after watching this episode, whether you are at this moment, you will be by the episode’s end. ☺️
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Links shared during the episode:
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen. Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen (or directly tag @tsllcookingshow) and your post could appear on my Instagram feed as well as on a future Show Notes post (see readers’ pics below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. Below are a few readers that have shared recipes and pics that caught their eye (and tastebuds ?) since last season concluded. Thank you to everyone who has shared!
Digital Cookbooks for Each Season of the Show are available (and they are free to everyone!). If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1, 2, 3, 4, & 5. Shop here. Season 6’s cookbook will be available at the end of this season (end of November).
Papperdelle Bolognese
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 oz pancetta use bacon as an alternative
- 1 medium sweet onion
- 2 medium carrot
- 1 stalks celery
- 4 ounces portobello mushrooms (or other flat mushrooms), about 2 portobello mushrooms
- 2 leaves bay
- 1 lb ground lamb (meat of choice)
- 1 cup crushed tomatoes (canned)
- 3/4 cup red wine the same wine you will pair with your dish
- 3/4 cup beef stock
- fresh nutmeg (or from your spice rack)
- 3/4 cup heavy cream/half-and-half
- 8 oz Pappardelle pasta, tagliatelle (your preference), enough for four servings
- 4 Tbsp freshly grated parmigiana reggiano
Instructions
- Using a Le Creuset dutch oven or heavy-bottomed 10" skillet (cast-iron is a great choice), melt the butter over medium heat and then add the diced/cubed pancetta. Let the pancetta cook until light brown or slightly crispy – about 5-7 minutes (not entirely done, but close). As the pancetta is cooking, chop up your mirepoix (onion, celery, carrots), finely diced as well as your garlic along with large chopped pieces of the mushrooms. Add all of them to the pancetta and follow with tucking in the bay leaves. Leave this to cook over medium heat for 10 minutes, stirring throughout.
- Increase the heat to medium to high and add the beef or lamb, breaking it up into smaller pieces. Once the pieces are broken up, step away from the stove and let it brown for about 4 minutes. Checking on it after four minutes, stir as necessary so that all sides of the meat brown, and then cook until the meat is cooked and brown. Stir as necessary.
- Add the tomatoes, red wine, stock and freshly grated nutmeg (or from your spice rack) as well as salt and pepper for seasoning. Bring this to a boil, then turn the heat down immediately following reaching a boil (just barely seeing bubbles). Turning to medium-low, simmer with a lid placed slightly askew (so not entirely closed as you want some of the heat and steam to escape to ensure a slow cook to keep the meat as tender as possible and absorb all of the wonderful flavors in the sauce. Cook like this for about 60 minutes to 90 minutes. You will need to keep checking it (I begin checking at about 40 minutes), as you don't want the pan to become dry. You want to retain the liquid to some degree even when finished, but the liquid will become much less and a little bit thicker.
- Just before you add the cream (next step), bring a large pot of water to boil. Season generously with salt. Boil your preferred pasta for the designated amount of time and ensure it is al dente. (Note: choose the pasta of your choice. I chose Pappardelle pasta, but you can use spaghetti, tagliatelle or anything else you have in the pantry that you prefer.)
- Now add the heavy cream or half-and-half, slowly. Stirring to incorporate. It will at first cool down the dish, but once the cream heats up, it will begin becoming the sauce you will love. Cook for about 20 minutes. Check on the seasoning. Add a dash of salt and pepper to taste.
- Two options for serving with pasta: (1) add the pasta to the Dutch Oven or cast iron skillet and top with the sauce; (2) place the pasta on each dish and place a serving amount of sauce on top of the pasta.
- Whichever option you choose for plating, don't forget to finish with freshly grated Parmigiana Reggiano. Pair with a full-body glass of red wine that has been opened and left to breathe for about 20 minutes or so. I paired the one seen in the pic with a glass of Châteauneuf-du-Pape picked up at Trader Joe's. Enjoy!
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That cooking episode was soooooo much fun to watch! I even watched you before the GBBO! The recipe looked easy to do and delicious to eat. You are so much fun to watch in the kitchen, and I learned more about pasta and wines (off I go to Trader Joe’s). Adding the touch about the super moon was great. I’m going to try the flat noodle pasta for my next dish of this type. Keep up the good work!
Thank you for watching Victoria and so happy to hear you enjoyed! Have a delicious weekend. ☺️
Looks yummy! I cannot enjoy the episode right now but will be back asap, to do so. Just wanted to let you know that I have prepared the almond torte with berries and it was a great hit, at once light, rich and delicious. I used a mix of blueberries and raspberries, as it was what I could put my hands on. Thanks again, for the great recipes that you select for your readers. 🙂
So happy to hear the Almond Torte was a hit! You brought a smile to my day and I do hope you enjoy the episode when you pop back by. Always enjoy hearing from you. 😌💛
I have fall break coming up this week and am going to make this for my family when I have time to enjoy the slow simmer. I’ve always wanted to try this dish. Thank you Shannon.
Jennie, Oh! I think you will LOVE it! There is something about the slow simmer that encourages us to slow down and savor our day as well. I do hope you enjoy and your family as well. 🙂
Hi Shannon, loved this episode and your enthusiasm for this dish. I look forward to cooking and enjoying the Bolognese! Thank you. 😀
Great episode, it gave me quite an appetite… Your joy of cooking is contagious, and you have the most divine sous-chefs in the world! 🙂
Noted this recipe down for next week’s meal plan. The weather is calling for some warm and comfy food. But first need to get me some pappardelle.
Thanks, Shannon! 🙂
Oh I have this on my menu for this week. I have tried the Nigel Slater Bolognese recipe before (the nutmeg is *chefs kiss*) and so I’m pleased to see you mention his inspiration for your own dish. I agree wholeheartedly with your comment about the leisure reading of his cook books, they really are a warm hug and perfect autumnal reading.
I thought I’d add, I am invited to lunch at a friends this coming Saturday (the 14th) and intend to tame your almond torte along with me 🙂
Sarah
Oh and replying to myself to add that Chateau-neuf du Pape is one of my absolute favourite red varieties. I cannot wait to enjoy it again soon!
Made this recipe last week and it was delicious! Very easy, but those who eat it will think you went to great effort. My husband said it was better than what you would get at a restaurant. Thank you for sharing!
Carrie!
That is so wonderful to hear! Isn’t it delicious! And I am so tickled you found it to be very simple. It really is! Thank you for sharing. ☺️
Shannon,
This was our Valentine’s meal as well as the almond torte with the creme Anglaise and the fruit drizzle for desert!
We all LOVED it! Merci beaucoup.
I used venison mince as it is very easily available in the area I live and we paired it with a dark Portuguese red. I love Portuguese and French reds.
Madalenaxx
So happy to hear and sounds delicious how you adapted! 🙂 Thank you for sharing.