When dinner is Pappardelle with Beef Bolognese on a cold winter evening, it’s not just a meal, it’s comfort in a bowl. The wide, silky pasta is fun to twirl, the rich sauce is cozy and familiar, and the hearty flavors make even picky eaters feel at home. It’s the kind of dinner that brings kids to the table smiling, fills bellies happily, and turns an ordinary evening into a warm, memorable moment.

You Will Need:

Dutch Oven
Large Pot
Wooden Spoon
Colander
1 lb Pappardelle Pasta
1 lb Ground Beef
1/2 Onion, chopped
2 Garlic Cloves, chopped
25 oz Tomato puree or homemade tomato sauce
1 tbsp Tomato Paste
1 cup Dry White Wine like Sauvignon Blanc
5 Basil Leaves
Parsley
2 oz Olive Oil
Salt and Black Pepper, to taste

What to Do:

1. Begin by pouring a couple tablespoons of olive oil into a dutch oven. Add the meat and cook until all of the water is removed and the meat has browned. Make sure to continuously stir, using a wooden spoon, to cook evenly. You know it is ready when you only see oil left in the pan.

2. Mix in the tomato paste and then add in the garlic and onion. Mix continuously for about two minutes.

3. Pour in the wine. Let simmer for about 4 minutes until the alcohol is evaporated.

4. Pour in the tomato sauce. Add a pinch of sea salt and black pepper. Break apart the basil leaves using your fingers to your desired size and add into the sauce. Mix all together and simmer over a very low flame for at least an hour. The longer it cooks, the more flavorful.

5. Bring a large pot of water to a boil. Add in some sea salt and cook your pappardelle as per the package instructions. Strain the pasta into a colander and then add into the sauce dutch oven.

6. Mix the pappardelle bolognese all together. Serve in a dish, sprinkle some parsley on top and some freshly grated pecorino cheese and enjoy.

References:

Recipe from orsararecipes.net
Photo by Stephanie Felzenberg

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