A hearty helping of pappardelle alla Bolognese is the perfect dish for winter dinner parties. The recipe works best when made with a rich and comforting meaty ragù. However, there’s something special about this particular recipe that sets it apart from others.
The Ultimate Bolognese Sauce
To make the ultimate Bolognese sauce, you’ll need a spice mix consisting of 2 bay leaves, 3 whole cloves, 2 tsp. fennel seeds, 1½ tsp. crushed red pepper flakes, and ¼ tsp. black peppercorns. The sauce itself requires 1 Tbsp. olive oil, 3 oz. chicken livers, 1½ tsp. kosher salt, and ½ large onion.
The addition of chicken livers may seem unusual, but they add a depth of flavor that’s hard to replicate with other ingredients. If you’re not a fan of liver, don’t worry – their flavor disappears in the finished sauce.
Creating the Flavor Base
To create the ultimate flavor base, preheat your oven to 250°. Heat the oil in a medium ovenproof pot over medium-high heat, then add the livers and stir to coat. Season with salt and pepper, and cook until the livers are deeply browned, about 5-8 minutes.
Add the onion, thyme, and Mama Lil’s peppers, and stir to coat. Taste and adjust the seasoning as needed, then cook until the onion is brown and soft, about 5-8 minutes more. Stir in the garlic and cook until soft, about 2 minutes.
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One of the key aspects of this recipe is the use of low and slow cooking. By baking the sauce in the oven for 6 hours, you’ll end up with a rich and hearty sauce that’s perfect for coating pasta.
Assembling the Dish
To assemble the dish, cook 12 oz. pappardelle until al dente, then drain and reserve 1 ½ cups of the cooking liquid. Toss the pasta with 4 tablespoons of unsalted butter and some of the cooking liquid, then add the Bolognese sauce and toss until the pasta is well coated.
Top the pasta with 3 oz. Parmesan, finely grated, and serve in warmed bowls. This recipe makes 6 cups of sauce, which can be used to serve a large group of people.
The result is a dish that’s sure to impress your dinner guests. The combination of the rich Bolognese sauce and the toothy pappardelle pasta is a match made in heaven. With its deep flavors and hearty texture, this dish is perfect for cold winter nights.
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