Passion for Pork

Chef Andrew Whiteside’s Pappardelle Ragu Bolognese

Sharman - Tuesday, November 24, 2015

Pappardelle Ragu Bolognaise

Earlier this year the Fairmont Jasper Park Lodge opened ORSO Trattoria giving patrons an authentic taste of northern Italy with a stunning view of the Rocky Mountains. Guests at Christmas in November had an opportunity to learn from the Fairmont JPL’s Chef Andrew Whiteside during his culinary session in Orso’s dining room.

Making your own pasta may seem daunting or time consuming, but making it from scratch can really elevate this dish. Chef Whiteside shared tips on how to make hand-made pasta paired with a traditional ragu bolognaise, and I found the session very inspiring, and you don’t need to go out and buy a pasta machine.

Check with your local butcher about sourcing ground pig cheeks and locally made pancetta; if you can’t find this unique cut of meat substitute with ground pork.



Pasta Dough

  • 850 g “00” flour
  • 500 g semolina flour
  • 12 whole eggs
  • 1 egg yolk

Bolognaise (bolognese)

  • 600 g ground flank steak
  • 200 g ground pig cheek
  • 226 g pancetta, diced
  • 1 tbsp olive oil
  • 4 tbsp butter
  • 300g onion, diced
  • 30 g garlic, diced
  • 250 g soffritto (finely diced carrot, celery, onion)
  • 1/2 tsp chili pepper flakes
  • 1/4 tsp nutmeg
  • 2 sprigs thyme, chopped
  • 1 sprig rosemary, chopped
  • 1 sprig sage, chopped
  • 75 g tomato paste
  • 650 g milk, red wine vinegar
  • 300 g red wine
  • 285 g water


For Pasta Dough

In a medium sized bowl, combine flour. Make a well in the flour, add eggs and egg yolk and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons of water.

On a lightly-floured surface, knead dough for about 3 to 4 minutes. Roll out pasta by either using pasta machine or by hand rolling to desired thinness. Use machine or knife to cut into strips of desired width.

For Bolognese

Heat olive oil and butter in a large saucepan over medium heat.

Add ground flank steak, pig cheek, and pancetta and cook until evenly browned (15-20 minutes).

Add vegetables, chili pepper, chopped herbs to pan and sweat off until translucent.

Pour in milk and cook until meat is tender and sauce has thickened, about 15 minutes.

Stir in tomato paste and red wine. Cover and simmer 2 1/5 hours.

If needed, add water to reach desired thickness.