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  • Bolognese with Pappardelle Pasta

    1 vote
    Bolognese with Pappardelle Pasta
    Prep: 30 min Cook: 60 min Servings: 6
    by Linda Skelcy
    146 recipes
    >
    Hearty, fragrant, delicious and satisfying, this dish will leave your guests in awe of you, the cook.

    Ingredients

    • BOLOGNESE SAUCE: serves 6
    • One stalk celery, diced
    • One medium spanish onion, diced
    • 1 medium carrot, peeled and diced
    • 2 large garlic cloves, minced
    • 2 teaspoons olive oil
    • 2 teaspoons unsalted butter
    • This makes up your soffritto or in french, your mire pore. The basis of all stocks and sauces. Think flavor, flavor, flavor.
    • 1 pound ground beef
    • 1 teaspoon flour
    • 3 teaspoons tomato paste
    • 1/2 cup beef stock
    • 1/2 cup red wine
    • 14 ounces canned (or fresh) chopped tomatoes with juices
    • nutmeg, salt and pepper
    • 1 pound pappardelle pasta
    • fresh Parmesan for passing

    Directions

    1. Saute your soffrito ingredients over low heat until nice and soft.
    2. Add the garlic last to keep from burning.
    3. When the soffritto is soft and fragrant, add: 1 pound ground beef
    4. Cook until beef is cooked through
    5. Sprinkle flour over beef and stir to combine.
    6. Add the tomato paste, beef stock, wine and tomatoes and bring to simmer.
    7. Grate a good 8 gratings of nutmeg over top.
    8. Season lightly with salt and pepper.
    9. Partially cover and simmer for 1 hour - stirring every 15 minutes or so to insure sauce is not sticking to bottom of pot.
    10. Adjust your seasonings.
    11. Make your pasta according to package directions.
    12. Serve with italian bread and pass the parmesan.

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