Pappardelle with Bolognese Sauce: A Heartwarming Comfort Food Classic
As the sun begins to set and the golden light filters through my kitchen window, the comforting aroma of simmering meat sauce fills the air. The scent drifts like a warm hug, invoking memories of family gatherings where laughter and love dance around the table. There’s something magical about Pappardelle with Bolognese Sauce—it’s not just a dish; it’s a shared experience, a simple dinner that nourishes the soul. Let’s dive into this delightful homemade dish that promises to become a family favorite!
Why Make This Recipe
Choosing to whip up a batch of Pappardelle with Bolognese Sauce is like inviting the warmth of home into your kitchen. Here are a few reasons why you’ll want to make this comforting recipe:
- Crowd-Pleaser: Rich and hearty, it’s a hit with kids and adults alike.
- Versatile Ingredients: You can switch out ingredients based on what’s in your pantry.
- Quick Prep: While the sauce simmers, you can dive into family time or prep a delicious dessert!
- Perfect for Any Occasion: Whether it’s a regular weeknight dinner or festive cooking for a special gathering, this dish fits right in.
Ingredients You’ll Need
Gather these delightful ingredients to create your Pappardelle with Bolognese Sauce:
- Pappardelle Pasta (12 oz): This wide, ribbon-like pasta captures the rich sauce perfectly.
- Ground Beef (1 lb): For that classic, meaty base. You could use ground turkey or even lentils for a vegetarian version.
- Onion (1 medium, diced): Adds sweetness and depth.
- Carrot (1 medium, diced): Contributes a subtle sweetness.
- Celery (1 stalk, diced): A flavorful aromatic base.
- Garlic (3 cloves, minced): Releases a warm aroma as it cooks.
- Crushed Tomatoes (28 oz can): The heart of your sauce, adding a rich base.
- Red Wine (1 cup): Deepens flavor. You can skip or use broth for a non-alcoholic version.
- Milk (1 cup): Balances the acidity of the tomatoes. Use a plant-based milk for a lighter option.
- Olive Oil, Salt, and Pepper: For cooking and seasoning.
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
Although it takes a little time, the rich, developed flavors are completely worth the wait!
How to Make Pappardelle with Bolognese Sauce
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Sauté the Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing for about 5-7 minutes until softened. As they cook, they’ll fill the kitchen with the essence of comfort.
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Add Garlic and Meat: Stir in the minced garlic, and then add the ground beef (or substitute). Cook until browned, breaking it into small pieces—about 8 minutes. Let the savory smell envelop you!
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Deglaze with Wine: Pour in the red wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let it simmer for 5 minutes until slightly reduced.
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Add Tomatoes and Milk: Stir in the crushed tomatoes and milk. Season with salt and pepper, and bring to a gentle simmer. Reduce the heat to low and let it cook for at least 30 minutes, stirring occasionally. The longer, the better, as flavors meld together.
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Cook the Pappardelle: During the last 10 minutes of the sauce’s cooking time, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and reserve a bit of pasta water.
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Combine and Serve: Toss the pappardelle with the sauce, adding a splash of reserved pasta water if needed to combine.
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Garnish and Enjoy: Serve hot with freshly grated Parmesan on top and perhaps a sprinkle of fresh basil—feel free to share a few bites of this comforting dish with your loved ones!
Tips and Creative Variations
- Herbs: Try adding fresh oregano or bay leaves for an extra zing.
- Spice it Up: A pinch of red pepper flakes can bring a delightful kick.
- Meat Variations: Consider using a mix of ground meats like pork for added depth.
- Vegetarian Twist: Replace meat with sautéed mushrooms or lentils for a plant-based delight.
Serving Ideas
Pappardelle with Bolognese Sauce pairs beautifully with a crisp green salad drizzled in a citrus vinaigrette and a side of garlic bread for those extra moments of indulgence. A glass of Chianti or a fizzy Italian soda brings the meal together perfectly. Picture your loved ones gathered around the table, laughter and love enveloping you as everyone digs in—pure bliss!
Storing and Reheating
Leftovers are a delicious gift! Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the Bolognese sauce (without pasta) for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then gently reheat on the stove or in the microwave, stirring frequently.
Pro Tips for Success
- Flavor Booster: Don’t skimp on the simmering time—flavors deepen with patience.
- Prepping Ahead: Make the sauce a day ahead and store it in the fridge for even better flavor!
- Pasta Cooking: Always cook the pasta al dente so it holds up well when mixed with the sauce.
FAQs
Can I freeze this recipe? Absolutely! Freeze the Bolognese sauce without pasta in an airtight container.
What’s the best substitute for red wine? You can use low-sodium chicken or vegetable broth instead for a non-alcoholic option.
How can I make this dish lighter? Substitute whole milk with skim or plant-based milk, and use turkey or lean beef for the meat.
Conclusion
Pappardelle with Bolognese Sauce is more than just a meal; it’s an invitation to gather, to share stories, and to create memories that linger long after the last bite. As you prepare this comforting recipe, picture the smiles around your table and the warmth that comes from cooking for those you love. I can’t wait for you to fall in love with this family favorite—happy cooking!
Pappardelle with Bolognese Sauce
Ingredients
Method
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion, carrot, and celery, sautéing for about 5-7 minutes until softened.
- Stir in the minced garlic, and then add the ground beef. Cook until browned, breaking it into small pieces—about 8 minutes.
- Pour in the red wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let it simmer for 5 minutes until slightly reduced.
- Stir in the crushed tomatoes and milk. Season with salt and pepper, and bring to a gentle simmer.
- Reduce the heat to low and let it cook for at least 30 minutes, stirring occasionally.
- During the last 10 minutes of the sauce’s cooking time, bring a large pot of salted water to a boil.
- Add the pappardelle and cook according to package instructions until al dente. Drain and reserve a bit of pasta water.
- Toss the pappardelle with the sauce, adding a splash of reserved pasta water if needed to combine.
- Serve hot with freshly grated Parmesan on top and perhaps a sprinkle of fresh basil.