Bolognese With Pappardelle

How to make bolognese sauce

This meat-based sauce originated near Bologna, Italy. In fact, the recipe for ragù alla bolognese was registered in 1982 by the Italian Academy of Cuisine with the Bologna Chamber of Commerce.

The recipe has evolved over time depending on the region in Italy, with American versions varying in style. For this pappardelle bolognese recipe, I took the key ingredients and methods to create a hearty bolognese sauce. Feel free to add your twist!

PREP TIME: 20 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour 20 minutes

SERVINGS: 6 servings

Rich tomato based meat sauce with beef and pork is combined with all the traditional ingredients of pasta bolognese for a flavorful weeknight meal that you can whip up in no time!

INGREDIENTS

  • 1 large white onion, quartered

  • 1 small carrot, cut into 4 pieces

  • 1 cup baby bella mushrooms, ¼-inch slices

  • 1 celery rib, cut into 4 pieces

  • 1/3 cup extra-virgin olive oil

  • 1 pound ground beef

  • 2 teaspoons table salt

  • 1/4 cup heavy cream

  • 1/3 cup red wine (you can use white as well)

  • 2 tablespoons tomato paste

  • 1 (28-ounce) can diced tomatoes

  • 1 teaspoon sugar

  • 1 1/2 cups water

  • 1 pound pappardelle

  • freshly grated parmesan cheese

  • 1/4 cup fresh basil

INSTRUCTIONS

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  1. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy saucepan.

  2. Add ground beef and brown the meat well, using a large spoon to break up the pieces and occasionally stirring about 5 to 7 minutes or until the beef is no longer pink.

  3. Transfer cooked meat to a medium-sized bowl. Wipe the pan clean with paper towel. 

  4. Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.

  5. Add carrots and onions to the pan and cook until the vegetables begin to soften, stirring often about 5 minutes.

  6. Add garlic and cook for 1 minute.

  7. Add sliced mushrooms and cook for 2 minutes.

  8. Add the tomato paste and cook for 1 minute.

  9. Add the browned meat, crushed tomatoes, oregano, salt, and pepper, stir well to combine.

  10. Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.

  11. Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour. Stir every 10 minutes. Add some water if the sauce starts to look dry.

  12. About 20 minutes before the sauce is done cooking, bring a pot of water to boil.

  13. Cook the pappardelle noodles according to manufacturer's direction.

  14. Top pasta with beef bolognese sauce and garnish with shaved Parmesan cheese and parsley.

NUTRITION

Calories: 359, Carbohydrates: 14g, Protein: 26g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 78mg, Sodium: 571mg, Potassium: 929mg,  Fiber: 3g, Sugar: 8g, Vitamin A: 2112IU, Vitamin C: 18mg, Calcium: 126mg, Iron: 4mg

FoodSydelle AndersonEats, Recipe, Pasta, Beef Bolognese, Bolognese, PappardelleComment