Pappardelle Bolognese Recipe: A Rich and Hearty Italian Classic with Wide, Tender Pasta!

Pappardelle Bolognese

Ingredients:

• 1 lb pappardelle pasta
• 1 lb ground beef
• 1/2 lb ground pork
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1/2 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup whole milk
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for serving
• Fresh basil or parsley, for garnish

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, according to package instructions. Drain and set aside.
2. Make the Bolognese Sauce: In a large skillet, heat olive oil over medium heat. Add the onion, carrot, celery, and garlic, and sauté until softened, about 5-7 minutes.
3. Add the Meat: Add the ground beef and pork to the skillet, breaking it up with a spoon, and cook until browned. Drain excess fat if necessary.
4. Deglaze with Wine: Pour in the red wine and cook for 2-3 minutes, allowing it to reduce slightly.
5. Add Tomatoes and Simmer: Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Lower the heat and let the sauce simmer for 30-40 minutes, stirring occasionally.
6. Finish the Sauce: Stir in the milk and simmer for an additional 10 minutes. Adjust seasoning to taste.
7. Combine with Pasta: Toss the cooked pappardelle with the Bolognese sauce, ensuring the pasta is fully coated.
8. Serve: Garnish with freshly grated Parmesan and a sprinkle of fresh basil or parsley. Serve hot and enjoy!

Notes:

For a richer sauce, you can simmer the Bolognese for up to 2 hours. This recipe also freezes well for meal prep!

Nutritional Information:

Nutrient	Amount per Serving
Calories	550 kcal
Fat	25g
Carbohydrates	60g
Protein	25g

User Reviews:

Maria G.: "This recipe is amazing! The sauce was rich, and the pappardelle was perfect for soaking it all up."

Tom S.: "One of the best Bolognese recipes I've tried. The red wine adds a nice depth of flavor."