Pappardelle Bolognese Recipe
Wide fettuccine egg noodles in rich meat sauce with bacon, finely chopped vegetable, wine, and finished with a touch of cream. Topped with shredded parmesan cheese. Include bread and olive oil.
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Ingredients
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Pasta
Bolognese Sauce
Toppings
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot of boiling salted water, add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
Bolognese Sauce Preparation
- 2
Cook the Bacon
In a large skillet over medium heat, add the bacon slices. Cook until crispy, about 5-7 minutes. Remove and drain on paper towels, then chop into small pieces.
- 3
- 4
Brown the Meat
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.
- 5
- 6
Add Tomatoes and Seasonings
Stir in the crushed tomatoes, chopped bacon, salt, black pepper, dried oregano, and dried basil. Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
- 7
Finish with Cream
Stir in the heavy cream and cook for an additional 5 minutes until the sauce is heated through and slightly thickened.
Assembly
- 8
Combine Pasta and Sauce
Add the cooked pappardelle pasta to the skillet with the Bolognese sauce. Toss gently to combine and coat the pasta evenly.
- 9
Serve
Serve the pappardelle Bolognese in bowls, topped with shredded Parmesan cheese. Drizzle with olive oil and serve with bread on the side.
