Pappardelle Recipe
bolognese, ground beef short rib, prosciutto
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Ingredients
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Pasta
Bolognese Sauce
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring salted water to a boil.
- 2
Cook the Pasta
Add the pappardelle pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water.
Making the Bolognese Sauce
- 4
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.
- 5
Add Garlic and Prosciutto
Stir in the minced garlic and diced prosciutto, cooking for an additional 2 minutes until fragrant.
- 6
Brown the Meat
Add the ground beef short rib to the skillet and cook until browned, breaking it up with a spoon, about 7-10 minutes.
- 7
- 8
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, bay leaf, dried oregano, salt, and black pepper. Bring to a simmer.
- 9
Simmer the Sauce
Reduce the heat to low, cover, and let the sauce simmer for 30-40 minutes, stirring occasionally.
- 10
Finish with Basil
Remove the bay leaf and stir in the chopped basil. Adjust seasoning if needed.
Combining Pasta and Sauce
- 11
Combine
Add the drained pappardelle to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 12
Serve
Serve hot, garnished with grated Parmesan cheese and additional fresh basil if desired.