Pappardelle Boscaiola Recipe
Pappardelle pasta in a lightly creamed plum tomato sauce simmered with beef, pork, mushrooms, & peas. Topped with burrata cheese.
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.
Pasta
Meat and Vegetables
Sauce
Garnish
Method
Pasta Preparation
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Sauce Preparation
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 3-4 minutes.
Cook the Meat
Add the ground beef and ground pork to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes.
Add Mushrooms and Tomatoes
Stir in the sliced mushrooms and cook for another 5 minutes until they are tender. Then, add the crushed plum tomatoes, salt, and black pepper. Bring to a simmer.
Stir in Cream and Peas
Once the mixture is simmering, stir in the heavy cream and frozen peas. Cook for an additional 5 minutes, allowing the sauce to thicken slightly.
Finish the Sauce
Add the chopped fresh basil and grated Parmesan cheese to the sauce, stirring until well combined.
Combine and Serve
Combine Pasta and Sauce
Add the cooked pappardelle pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
Plate the Dish
Serve the pappardelle boscaiola in bowls, topped with pieces of burrata cheese and additional grated Parmesan if desired.