Easy Pappardelle Bolognese Recipe
Pappardelle Bolognese combines a homemade bolognese sauce with al dente pappardelle pasta. The whole family will love this comfort food.
Servings: 4
Calories: 839kcal
Equipment
- 1 Large saute pan
- 1 Wooden spoon
- 1 Colander to drain the pasta
- 1 Heatproof jug to scoop out and reserve some of the pasta water
- 1 Medium sauce pan
- 1 Kitchen Tongs
- 1 Microplane zester to grate the parmesan cheese for serving
Ingredients
- 2 tablespoon olive oil
- 500 grams/16 oz lean ground beef (beef mince)
- 1 tablespoon garlic chunky, minced
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ large onion skin peeled, finely diced
- 1 large carrot peeled, diced
- 6 stalks celery ends and leaves trimmed, cut into small pieces
- 700 grams/24.5 oz passata Note 1
- 400 grams/14.5oz diced tomatoes Note 2
- 2 tablespoon tomato paste
- 2 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley Note 3
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup/125ml pasta water Note 4
- 500 grams/16 oz pappardelle pasta Note 5
Garnish (optional):
- black pepper
- parmesan cheese finely grated using a microplane zester
- basil leaves
Instructions
- Cook beef: place a large saute pan on the stove, turn the heat to high, add the olive oil, beef, garlic, salt and pepper. Cook till browned using a wooden spoon to break up any clumps of meat as you go. The meat will take 8 - 10 minutes to cook. Once cooked, transfer to a paper towel lined bowl.
- Cook vegetables: without rinsing or cleaning the pan add the diced onion, carrot and celery. Cook for 3 - 4 minutes.
- Combine: when the vegetables are cooked add the cooked beef back to the pan.
- Sauce: next pour in the passata, diced tomatoes, tomato paste, Worcestershire sauce, dried parsley, dried oregano, dried basil and then crush the boullion cubes over the top. Stir to combine, reduce the heat to low and let simmer for 15 minutes.
- Cook pappardelle: place a large pot of boiling salted water on the stove. Read and follow the instructions on the pappardelle to cook. Moments before it is al dente, scoop out 1 to 2 cups of pasta water and set aside. Then use a colander to drain the pasta and discard the remaining water.
- Combine: once the 15 minutes of simmering are up add the cooked pappardelle to the bolognese sauce, then add ½ cup of the pasta water. Use kitchen tongs to toss and combine.
- Garnish: liberally garnish the dish for serving with black pepper, parmesan cheese and basil leaves. Provide forks and spoons for eating.
Notes
- Note 1 Passata: also known as tomato puree this forms the base of the bolognese sauce.
- Note 2 - Diced tomatoes: you can use crushed tomatoes as an alternative. Purchase the plain version with no additional herbs so that we know exactly what we are putting into the recipe.
- Note 3 - Dried herbs: you can use dried Italian herbs if you wish to as opposed to using 2 seperate dried herbs. I would reduce the amount to 1 ½ teaspoons in this case.
- Note 4 - Reserved pasta water: this is the water that the pasta cooks in. You will find it easier to scoop out more than you need, then measure it. So I scoop out 1-2 cups and then use a ½ cup measuring spoon to get the amount and pour that in.
- Note 5 - Pappardelle: a flat wide pasta which is excellent for bolognese as the sauce clings to the pasta.
Nutrition
Calories: 839kcal | Carbohydrates: 119g | Protein: 50g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 549mg | Potassium: 2109mg | Fiber: 11g | Sugar: 18g | Vitamin A: 4505IU | Vitamin C: 36mg | Calcium: 183mg | Iron: 11mg