Pappardelle Bolognese Recipe
With homemade meat sauce & peas
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Ingredients
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Pasta
Bolognese Sauce
Method
Pasta Preparation
- 1
Cook Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain Pasta
Once cooked, reserve 1 cup of the pasta water, then drain the pasta in a colander and set aside.
Bolognese Sauce Preparation
- 3
Sauté Aromatics
In a large skillet or saucepan, heat the 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
Stir in the minced garlic and cook for an additional minute until fragrant.
- 5
Brown the Meat
Add the ground beef and ground pork to the skillet. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes.
- 6
Incorporate Tomatoes and Wine
Stir in the crushed tomatoes, tomato paste, red wine, and beef broth. Mix well.
- 7
Season the Sauce
Add dried oregano, dried basil, salt, and black pepper. Stir to combine and bring the sauce to a simmer.
- 8
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.
- 9
Add Peas
In the last 5 minutes of cooking, stir in the frozen peas and allow them to heat through.
Combine and Serve
- 10
Mix Pasta with Sauce
Add the cooked pappardelle to the Bolognese sauce. Toss to coat the pasta evenly, adding reserved pasta water if needed to loosen the sauce.
- 11
Serve
Serve the pappardelle Bolognese immediately, garnished with grated Parmesan cheese.
