Pappardelle Bolognese is a classic Italian dish that has always stuck with me. I mean, what’s better than thick sheets of noodles with a meaty, hearty sauce that’s been cooked all day? Making your own vegan pasta from scratch is also a whole lot easier than you think, but it tastes just like the real thing, and the texture is unbeatable.
Unfortunately, the recipe we’re posting today is not gluten-free, but you can modify it to be gluten-free. Buying this flour is very important because it’s pre-mixed so that you can substitute the same amount in your usual recipe, and it’s the only gluten-free flour I’ve found that doesn’t completely dry out either for this Pappardelle Bolognese recipe.
Pappardelle BolognesePrint Recipe
- Pappardelle Ingredients
- 6 ounces of silken tofu
- 3 cups of semolina flour
- 1 1/2 tablespoon and 1 1/2 teaspoon of extra virgin olive oil
- 1 1/2 tablespoon of water
- Salt to taste
- Bread flour for dusting
- Bolognese Ingredients
- 1 tablespoon of butter
- 1 tablespoon of salt
- 1/2 cup of diced onion
- 1/2 cup of diced carrots
- 2 cups of minced beef
- 5 garlic cloves, minced
- 2 cups of brown lentils
- 1 tablespoon of fresh oregano
- 1 tablespoon of fresh basil
- 2 cups of almond milk plus 2 tablespoons of flour
- 2 cups of white wine
- 2 28-ounce cans of crushed tomatoes
- 1 28-ounce can of whole tomatoes, pureed in blender
- Put all ingredients, except dusting flour, into the bowl of a food processor. Process the mixture until it forms a ball. Remove the dough, transfer it on a lightly floured work surface, kneed for 5 minutes until smooth and elastic. Wrap with plastic, and put in the fridge for at least 30 minutes.
- Cut the pasta dough into quarters. One section at a time, roll out using a pasta machine until about level 5. Be sure to dust frequently with bread flour to prevent the dough from sticking.
- Roll the pasta sheets up and cut into pappardelle, about 3/4-inch wide. Separate pasta and dust with flour.
- Boil a pot of salted water, then add pappardelle pasta for about 2 to 3 minutes, drain, and toss with the sauce.
- Heat butter in a large pot over medium-low heat. Add the salt, onion, carrots, and sauté for 5 minutes, or soft and golden. Add the garlic, saute for 30 seconds. Add the beef and brown.
- Add the cooked lentils and oregano, cook, and break up the lentils as you go for about 7 to 10 minutes.
- Add the milk. Increase the heat to medium-high and bring it to a boil, then reduce the heat so that it maintains a gentle boil. Cook the milk down for 20-30 minutes.
- Add the wine. Increase the heat to bring to a boil, and then lower the heat to maintain a simmer. Cook the wine down for 20 to 30 minutes.
- Add the pureed tomatoes. Allow to simmer and then lower the heat so that the sauce occasionally bubbles. Leave it on the stove on very low, simmer the sauce for 4 to 5 hours.