Beef Bolognese Recipe
Dry-Aged Beef, Pappardelle, Tomato, Parmesan
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Ingredients
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Meat
Vegetables
Tomato Sauce
Pasta
Garnish
Method
Preparation
- 1
Cooking the Bolognese
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
- 3
Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste. Cook for an additional 2 minutes until fragrant.
- 4
Brown the Beef
Add the ground dry-aged beef to the skillet. Cook, breaking it apart with a spoon, until it is browned and cooked through, about 8-10 minutes.
- 5
Add Tomatoes and Seasonings
Pour in the crushed tomatoes and red wine. Add the bay leaves, dried oregano, salt, and black pepper. Stir well to combine.
- 6
Simmer the Sauce
Reduce heat to low and let the sauce simmer uncovered for 30-45 minutes, stirring occasionally. Adjust seasoning if necessary.
Cooking the Pasta
- 7
Cook the Pappardelle
Meanwhile, 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 reserve some pasta water.
Final Assembly
- 8
Combine Pasta and Sauce
Once the sauce is ready, add the drained pappardelle to the skillet with the Bolognese sauce. Toss gently to combine, adding reserved pasta water if needed to achieve desired consistency.
- 9
Serve
Serve the Bolognese pasta hot, garnished with grated Parmesan cheese and fresh basil if desired.