Delicious Pappardelle with Rich Bolognese Sauce
pappardelle
is a wide flat pasta that originates from the Tuscany region of Italy and it’s known for its ability to hold up well under rich hearty sauces like Bolognese .
Its broad ribbons provide the perfect canvas for absorbing thick, flavorful sauces, making each bite incredibly satisfying. While Bolognese sauce is traditionally a slow-cooked labor of love, this recipe offers a quicker alternative without sacrificing taste or depth.
The sauce clings beautifully to the papp-ardelle, creating a deliciously balanced meal.
Whether you're making it for a special occasion or a weeknight dinner, papp-ardelle's robust texture and its ability to pair well with various sauces—like this rich Bolognese—make it a versatile favorite. Plus, this dish isn’t just limited to pasta; the sauce also works wonderfully in lasagna, offering even more meal possibilities.
pappardelle
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- 1 small onion, chopped into 1-inch pieces
- 1 medium carrot, chopped into 2-inch pieces
- 1 celery stalk, chopped into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- ½ pound ground beef
- ½ pound ground veal
- ½ cup Cabernet Sauvignon wine
- 28 ounce crushed tomatoes
- 1 ½ teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup milk
- 1 pinch freshly grated nutmeg, or to taste
- 16 ounce package pappardelle pasta
- In a food processor, combine the onion, carrot, and celery; pulse until finely chopped.
- Heat the olive oil in a large pot over medium-high heat.Add the chopped vegetable mixture and sauté, stirring occasionally, until the vegetables soften, about 10 minutes. Stir in the garlic and sauté for approximately 45 seconds, until its aroma becomes fragrant.
- Incorporate the ground beef and veal, cooking until browned, breaking the meat apart with a wooden spoon or spatula. Add the wine, crushed tomatoes, oregano, salt, and pepper; bring to a boil. Lower the heat and let simmer gently, stirring occasionally, for 1 hour.
- Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add the pappardelle and cook uncovered, stirring occasionally, until al dente, about 7 minutes.
- Stir the milk into the sauce. If desired, add nutmeg and adjust seasoning with salt and black pepper. Serve the sauce over the cooked pappardelle.
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 6g30%
- Cholesterol 65mg22%
- Sodium 505mg22%
- Potassium 910mg26%
- Total Carbohydrate 71g24%
- Dietary Fiber 6g24%
- Protein 27g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
