Why make this recipe
Hearty Pappardelle Bolognese is a warm and comforting dish that brings classic Italian flavors to your table. It’s perfect for family gatherings or a cozy night in. The combination of rich meat sauce and wide, flat pappardelle pasta creates a filling meal that is sure to please everyone. Plus, this recipe is simple enough for beginners but flavorful enough to impress seasoned cooks.
How to make Hearty Pappardelle Bolognese
Ingredients:
- 1 lb ground beef or Italian sausage
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 can (15 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 8 oz pappardelle pasta
- Fresh basil leaves, for garnish
Directions:
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, about 5-7 minutes. Drain any excess fat.
- Add diced onion, garlic, bell pepper, and carrot to the skillet. Cook until vegetables are soft, about 5 minutes.
- Stir in crushed tomatoes, tomato paste, beef broth, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, until the sauce thickens.
- Cook pappardelle pasta according to package directions. Drain and add to the skillet, tossing to coat in the sauce.
- Garnish with fresh basil and serve hot.
How to serve Hearty Pappardelle Bolognese
To serve Hearty Pappardelle Bolognese, place a generous portion of the pasta on each plate and top with the rich meat sauce. You can add some freshly grated Parmesan cheese on top for extra flavor. Pair the dish with a nice side salad and some crusty bread to soak up the sauce.
How to store Hearty Pappardelle Bolognese
To store leftovers, let the pasta and sauce cool completely. Place them in an airtight container and store in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the sauce separately for up to 3 months. Just make sure to reheat thoroughly before serving.
Tips to make Hearty Pappardelle Bolognese
- Use a mix of ground meats, like beef and pork, for a richer flavor.
- Don’t skip the simmering step; letting the sauce thicken adds depth to the taste.
- Experiment with different vegetables or add mushrooms for added texture.
Variation
You can make a meatless version of this dish by using lentils or mushrooms instead of meat. Simply sauté the vegetables and add cooked lentils to the sauce for a hearty vegetarian option.
FAQs
Q: Can I use a different type of pasta?
A: Yes, you can use any pasta you enjoy, but pappardelle is ideal for its wide surface area that holds the sauce well.
Q: How spicy is this dish?
A: This recipe is not spicy, but you can add red pepper flakes if you like a little heat.
Q: Can I prepare the sauce in advance?
A: Absolutely! You can make the sauce a day ahead and reheat it when you’re ready to serve. Just cook the pasta fresh for the best texture.
Hearty Pappardelle Bolognese
Ingredients
For the Sauce
- 1 lb ground beef or Italian sausage You can use a mix of ground meats for a richer flavor.
- 1 tbsp olive oil For cooking the meat and vegetables.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can crushed tomatoes (15 oz)
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 1/2 tsp dried oregano
- Salt and pepper to taste
For the Pasta
- 8 oz pappardelle pasta Ideal for holding the sauce.
For Garnish
- Fresh basil leaves For garnishing before serving.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, about 5-7 minutes. Drain any excess fat.
- Add diced onion, garlic, bell pepper, and carrot to the skillet. Cook until vegetables are soft, about 5 minutes.
Cooking the Sauce
- Stir in crushed tomatoes, tomato paste, beef broth, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, until the sauce thickens.
Preparing the Pasta
- Cook pappardelle pasta according to package directions. Drain and add to the skillet, tossing to coat in the sauce.
Serving
- Garnish with fresh basil and serve hot.