Top down picture of beef ragu and papardelle pasta.

Beef Bolognese Ragu & Fresh Handmade Pappardelle Pasta

Beef Bologense Ragu & Fresh Handmade Pappardelle Pasta

Ed Chef - Skip to recipe

This recipe will show you a delicious recipe for a perfect beef bolognese ragu and will teach you exactly how to make your own handmade pappardelle pasta from scratch! This is the first time I’ve posted a pasta recipe, but it is very similar to the noodles in my pork satay recipe, if you have any to spare.

Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Introduction

I really didn’t like spaghetti bolognese when I was a child. My mother made it every time she fancied something more special than our usual day-to-day dinners. I resented anything I was forced to eat too often. The mince didn’t excite me like a proper bite of meat and the tomato overwhelmed my palate.

For years, I would groan at the thought of spaghetti bolognese. I avoided it at all costs. Even when I began cooking, I stayed far away from spaghetti bolognese. In fact, I stayed away from Italian food on the whole. I missed out on a whole world of incredible cuisine just because I didn’t like a single dish as a child.

In the years that followed that I learned to approach food differently. Stumbling across fantastic, cheap street food taught me there was more to eating out than the fine dining restaurants I thought were everything. Suddenly, I questioned everything. I even questioned the inarguable facts of my life. Spaghetti bolognese quickly became a much more interesting option.

Advertisements

About the recipe

As a result, I toyed around with bolognese recipes. I tried out new approaches and refined my techniques. By this point, I had already found a passion for handmade pasta and I concluded that a perfected beef bolognese ragu recipe might be the best way forward. There was no point in learning to master the art of making pasta if I was going to ignore everything that went with it.

This dish is really quite simple. It’s all about the techniques in the pasta and the flavours in the sauce. Fortunately, those flavours are yours to control, so the pasta is the only thing you’ve really got to focus on! Take your time with the beef bolognese ragu and make sure that pasta is wonderfully thin with the perfect amount of bite.

Similar Recipes

Fresh Pasta Carbonara


The above are affiliate links for which I earn a commission per purchase.


Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Top down picture of beef ragu and papardelle pasta.

Beef Bolognese Ragu and Fresh Handmade Pappardelle Pasta

This recipe will show you a delicious recipe for a perfect beef bolognese ragu and will teach you exactly how to make your own handmade pappardelle pasta from scratch!
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

Pasta

  • 200 g Plain Flour
  • 1 Egg
  • 2 Egg Whites
  • Salt

Ragu

  • 500 g Beef Mince
  • Beef Fat Optional – Oil Alternatively
  • 1 Onion
  • 1 Carrot
  • 1 Stick Celery
  • 3 Cloves Garlic
  • 200 g Canned Tomato
  • 300 ml Beef Stock Any stock would do alternatively
  • Rosemary
  • Thyme
  • Bay Leaf
  • Wine Red or white
  • 1 tbsp Balsamic Vinegar
  • Brown Sugar
  • Milk
  • Salt
  • Pepper
  • Parsley
  • Olive Oil
  • Lemon Juice

Instructions
 

Make the ragu

  • Finely dice the onions, celery, carrot and garlic, then saute them in a pan with either animal fat or oil on a low-medium heat for 5 – 6 minutes, until they start to sweat and the onions begin to turn translucent.
  • Add the mince and stir everything in, then season the whole dish. Taste test the dish once the meat has browned sufficiently and adjust the seasoning as required. You can add pepper at this stage or you can add it at the end.
  • Add the tomatoes, rosemary, thyme and bay leaf and allow the mixture to reduce on a low heat until the tomatoes are thick like a sauce.
  • Add the wine and once again reduce all the way down to a thick sauce.
  • Add the stock and reduce all the way back down one final time, then remove the rosemary and thyme. Do this on a low heat over an hour or two.
  • Add a tablespoon or so of balsamic vinegar and an equal amount of brown sugar, or however much you would like, then adjust the seasoning and reduce the heat to the lowest setting, to keep the ragu gently stewing while you make and cook the pasta. Add a splash of milk and mix it in, then just keep your eye on the levels of moisture in the pan as you go. Add more milk or stock at any point you feel you need to top it up.

Make the pasta

  • Sift 200g flour into a large bowl.
  • Add a pinch of salt and make a well in the center.
  • Add the whole egg and the two egg whites. Pour them into the hole.
  • Start to combine everything with your hands. If you feel it is still too stiff, add a little water. Mix it all together and then remove from the bowl and onto a work surface.
  • Knead the dough until it is nice and smooth. Add a little more flour to the exterior if necessary.
  • Roll out the dough in one direction until it is fairly thin. 6mm or so should be fine.
  • Fold the dough back over on itself and roll it out again.
  • Finally, fold the dough back over and roll out one last time.
  • Fold the dough into a fairly square shape and wrap with clingfilm. Place in the fridge for an hour or so or for as long as you want to let the ragu cook.
  • Half-fill a pan with boiling water and bring it to a rolling boil, with just a little salt.
  • When ready, take the dough from the fridge and start to roll it out. You can cut it into pieces here to make it easier to roll out if you’re limited for space. If at any point it starts to stick, add a little more flour to the outside and brush off.
  • Roll each piece out long and thin. Really thin. You want the dough to begin turning translucent.
  • When ready, slice the dough into pappardelle strips and drop into the boiling water. Cook for just a couple of minutes.
  • Scoop the pasta straight from the water into the ragu, then add a tablespoon or two of the pasta water depending on how much you want to loosen the sauce.
  • Toss everything together and then plate, garnishing with olive oil, lemon juice, parsley and black pepper.
Keyword beef, beef bolognese, beef ragu, bolognese, papardelle, pasta, ragu

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating