Pasta Bolognese Recipe

Prepare the Mirepoix

Finely chop the onion, carrot, and celery. Heat olive oil in a large pan over medium heat, and add the chopped vegetables. Sauté until softened, about 5-7 minutes.

Cook the Beef

Add minced grass-fed beef to the pan and cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.

Add Garlic and Seasonings

Minced the garlic and add it to the pan. Stir in salt, black pepper, and the bay leaf. Cook for another 2 minutes.

Deglaze with Wine

Pour in the red wine and let it simmer for about 5 minutes, scraping up any bits stuck to the bottom of the pan.

Incorporate Tomatoes

Add the tomato paste and diced tomatoes. Stir to combine and let the sauce simmer for at least 30 minutes on low heat, stirring occasionally.

Cook the Pappardelle

In a separate pot, bring salted water to a boil and cook the fresh pappardelle according to package instructions, usually about 3-4 minutes.

Combine and Serve

Drain the pappardelle and add it to the Bolognese sauce. Toss gently to combine. Serve with grated Grana Padano cheese on top.