Pappardelle Recipe

Cooking Directions

1. 1

   Prepare the Bolognese Sauce

   In a large saucepan, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

2. 2

   Add the minced garlic and cook for another minute until fragrant.

3. 3

   Increase the heat to medium-high and add the ground beef, pork, and veal. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes.

4. 4

   Pour in the red wine and simmer until reduced by half, about 3-5 minutes.

5. 5

   Stir in the crushed tomatoes, tomato paste, salt, and black pepper. Bring to a simmer, then reduce the heat to low and let it cook uncovered for at least 45 minutes, stirring occasionally.

6. 6

   Cook the Pappardelle

   While the sauce is simmering, cook the pappardelle pasta according to package instructions in a large pot of salted boiling water until al dente.

7. 7

   Drain the pasta, reserving a cup of pasta water.

8. 8

   Add the drained pasta to the Bolognese sauce and toss to combine. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.

9. 9

   Serve

   Divide the pasta among plates, sprinkle with grated Grana Padano, and garnish with fresh basil before serving.