Beef Pappardelle Bolognese
A delicious and hearty dish featuring pappardelle pasta enveloped in a rich, flavorful beef Bolognese sauce, perfect for family gatherings or cozy dinners.
Ingredients
Pasta
- 12 ounces Pappardelle pasta Fresh or dry
Meat and Sauce
- 1 pound Ground beef Preferably lean
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 1 medium Carrot, chopped
- 1 stalk Celery, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 28 ounces Canned tomatoes Diced or crushed
- 1 cup Beef broth
- to taste Salt
- to taste Pepper
Garnishes
- for serving Parmesan cheese, grated
- a handful Fresh basil, for garnish
Instructions
Cooking the Pappardelle
- Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
Sautéing the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, cooking until softened and fragrant, about 5-7 minutes.
Browning the Beef
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 10 minutes. Drain excess fat if needed.
Adding Aromatics
- Stir in the minced garlic and tomato paste, cooking for another 2 minutes to develop flavors.
Incorporating Tomatoes
- Pour in the canned tomatoes and beef broth. Season with salt and pepper. Bring to a gentle simmer, allowing it to cook for 20-30 minutes, stirring occasionally and adding reserved pasta water if the sauce thickens too much.
Tossing with Pasta
- Once the sauce has thickened and flavors have melded, add the cooked pappardelle to the skillet. Gently toss to coat the pasta in the sauce.
Serving
- Plate the pappardelle Bolognese, garnishing each serving with freshly grated Parmesan and basil to taste. Enjoy!
Notes
For lighter version, use ground turkey or chicken instead of beef. For vegetarian alternative, consider lentils or mushrooms. The longer the sauce simmers, the better the flavor. Avoid rushing the browning process as it develops essential flavors.