Pappardelle Bolognese Recipe
Grass-fed Brisket, Homemade Basil Ricotta, Pecorino, Heirloom Tomato, Fresh Herbs.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ricotta
In a bowl, mix homemade ricotta cheese with finely chopped basil leaves. Set aside for later use.
- 2
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 4
Add Garlic and Meat
Stir in the minced garlic and cook for an additional minute. Add the ground grass-fed brisket, breaking it up with a spoon and cook until browned (about 8-10 minutes).
- 5
Add the Tomatoes and Wine
Mix in the diced heirloom tomatoes, red wine, bay leaves, salt, and black pepper. Bring to a gentle simmer.
- 6
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally, until thickened. Adjust seasoning if necessary.
- 7
Combine Pasta and Sauce
Add the cooked pappardelle to the sauce, tossing to coat the pasta evenly. Cook together for another 2-3 minutes to heat through.
- 8
Serve
Divide the pasta among plates. Top with a generous dollop of basil ricotta and sprinkle with grated Pecorino cheese and fresh herbs before serving.