Bolognese Pappardelle Recipe
slow cooked beef, red wine tomato ragu with carrots, celery and onions, fresh herbs, shaved parmesan, basil
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.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Brown the Beef
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 8-10 minutes.
- 3
- 4
Add Tomatoes and Seasonings
Add the crushed tomatoes, dried oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 1 hour, stirring occasionally.
- 5
Cook the Pasta
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- 6
Combine and Serve
Once the ragu is ready, stir in the fresh basil and adjust seasoning if necessary. Toss the cooked pappardelle with the ragu. Serve hot, topped with shaved parmesan cheese.