Myles - We made this dish last night, and it was amazing! Everyone loved it, including my daughter's friends (who ruined my hope of having midweek leftovers).
I added heavy cream while cooking the meat (beef & pork) and felt it improved the texture and flavor. The parmesan rinds (1" chunks) added a wonderful flavor to the sauce but they didn't fully melt after 2+ hours of cooking - is that normal or should I have chopped into smaller pieces?
I'm glad I took your advice and spent the extra $ on fresh pasta. Game changer!
Sorry, just updated the post because I should have clarified that you should remove the parm rinds before serving. They are technically edible and will have softened up substantially at that point, but they're mostly just for additional flavor. Usually I pull them and toss, cut up and snack on them, or serve them to my dog haha.
I've cooked versions of this pasta with larger chunks of meat (including lamb). That's a bit of a different technique than a ragu like this. If you were to use lamb or oxtail, I'd suggest doing a classic braise on those and then adding them to the pasta.
If you got a pan really hot and then added in the ground meat, it would brown and develop a crispy exterior, which isn't really what you want here. You want the meat to be cooked but soft rather than crispy. Hence the use of lower heat. Hope that helps!
hm interesting, I usually still crisp it up for additional maillard flavors, but i'll try it next time with softness, that's a good point actually from a texture standpoint
This looks perfectly done. Yum!
Myles - We made this dish last night, and it was amazing! Everyone loved it, including my daughter's friends (who ruined my hope of having midweek leftovers).
I added heavy cream while cooking the meat (beef & pork) and felt it improved the texture and flavor. The parmesan rinds (1" chunks) added a wonderful flavor to the sauce but they didn't fully melt after 2+ hours of cooking - is that normal or should I have chopped into smaller pieces?
I'm glad I took your advice and spent the extra $ on fresh pasta. Game changer!
Sorry, just updated the post because I should have clarified that you should remove the parm rinds before serving. They are technically edible and will have softened up substantially at that point, but they're mostly just for additional flavor. Usually I pull them and toss, cut up and snack on them, or serve them to my dog haha.
I’m so hungry after reading this post! Cooking this dish this weekend.
Making!
Nice recipe!
May I ask why “Note that you don’t want to sear or brown the meat here— just cook it.”
Also, have you tried Oxtail or lamb?
(These would then need to be chopped by hand after cooking)
I've cooked versions of this pasta with larger chunks of meat (including lamb). That's a bit of a different technique than a ragu like this. If you were to use lamb or oxtail, I'd suggest doing a classic braise on those and then adding them to the pasta.
If you got a pan really hot and then added in the ground meat, it would brown and develop a crispy exterior, which isn't really what you want here. You want the meat to be cooked but soft rather than crispy. Hence the use of lower heat. Hope that helps!
hm interesting, I usually still crisp it up for additional maillard flavors, but i'll try it next time with softness, that's a good point actually from a texture standpoint
rad, love it - one of my cheapest meals that I crave often
i made some subs like shallot instead of onion, but otherwise pretty similar
+5000 if you make your own beef broth and reduce it down a little, and also your own fresh pasta 🥳
Pappardelle bolognese is in my pantheon of top pasta dishes! I usually double or triple this recipe when I make it, though!