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Pappardelle with Bolognese Sauce

A heartwarming dish that brings family together with its rich and comforting flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Pappardelle Pasta Wide, ribbon-like pasta.
  • 1 lb Ground Beef Can substitute with ground turkey or lentils for a vegetarian option.
  • 1 medium Onion, diced Adds sweetness and depth.
  • 1 medium Carrot, diced Contributes subtle sweetness.
  • 1 stalk Celery, diced A flavorful aromatic base.
  • 3 cloves Garlic, minced Releases a warm aroma as it cooks.
  • 28 oz Crushed Tomatoes The heart of the sauce.
  • 1 cup Red Wine Can be replaced with broth for a non-alcoholic version.
  • 1 cup Milk Balances acidity; use plant-based milk for a lighter option.
  • 2 tbsp Olive Oil For sautéing.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.

Method
 

Preparation
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Add the diced onion, carrot, and celery, sautéing for about 5-7 minutes until softened.
  3. Stir in the minced garlic, and then add the ground beef. Cook until browned, breaking it into small pieces—about 8 minutes.
Cooking
  1. 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.
  2. Stir in the crushed tomatoes and milk. Season with salt and pepper, and bring to a gentle simmer.
  3. Reduce the heat to low and let it cook for at least 30 minutes, stirring occasionally.
  4. During the last 10 minutes of the sauce’s cooking time, bring a large pot of salted water to a boil.
  5. Add the pappardelle and cook according to package instructions until al dente. Drain and reserve a bit of pasta water.
  6. Toss the pappardelle with the sauce, adding a splash of reserved pasta water if needed to combine.
Serving
  1. Serve hot with freshly grated Parmesan on top and perhaps a sprinkle of fresh basil.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or the Bolognese sauce can be frozen for up to 3 months.