Pappardelle Bolognese

Pappardelle Bolognese Recipe

Servings: 4-6

Cooking Time: 45-60 minutes

Food Safety Notes:

• Make sure to handle raw meat and vegetables safely to prevent cross-contamination.
• Cook the pasta al dente to prevent overeating and foodborne illness.
• Refrigerate or freeze cooked pasta and sauce within 2 hours of cooking.

Ingredients:

For the Bolognese Sauce:

• 1 lb ground beef (80% lean)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 (28 oz) can whole peeled tomatoes
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/4 cup red wine (optional)

For the Pappardelle:

• 1 package (12 oz) pappardelle pasta

Instructions:

1. Brown the Ground Beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until it reaches an internal temperature of 160°F (71°C). Drain excess fat.
2. Soften the Vegetables: Add the chopped onion, garlic, carrot, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
3. Add Tomato Paste and Wine (if using): Add the tomato paste and red wine (if using) to the pot. Cook, stirring constantly, for 1-2 minutes. Scrape up any browned bits from the bottom of the pot.
4. Add Canned Tomatoes: Add the canned tomatoes, salt, and pepper to the pot. Stir to combine. Bring the sauce to a simmer and let cook, stirring occasionally, for 20-30 minutes, or until the sauce has thickened slightly.
5. Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
6. Combine Pasta and Sauce: Add the cooked pappardelle to the Bolognese sauce. Toss, adding some reserved pasta water if the sauce seems too thick.
7. Serve: Serve hot, topped with grated Parmesan cheese and fresh parsley, if desired.

Storage and Reheating:

• Refrigerate or freeze cooked pasta and sauce within 2 hours of cooking.
• Reheat cooked pasta and sauce in a saucepan over low heat, adding a splash of water if necessary to prevent sticking.

Who this recipe is good for:

• Individuals with a moderate to high protein intake goal: This recipe features ground beef as the main protein source, making it suitable for those who require a substantial amount of protein in their diet.
• People with a moderate carbohydrate intake goal: Pappardelle pasta is a carbohydrate-rich ingredient, but it can be balanced with the protein-rich sauce and some vegetables for a well-rounded meal.
• Those who enjoy rich and savory flavors: The use of tomato paste, red wine (optional), and beef broth creates a rich and savory Bolognese sauce that is likely to appeal to those with a taste for robust flavors.
• Busy individuals who value meal prep: The sauce can be prepared in advance and refrigerated or frozen for later use, making it a convenient option for busy individuals who want to meal prep.
• Individuals who prioritize comfort food: Pappardelle Bolognese is a classic comfort food dish that is sure to satisfy those who crave hearty, comforting meals.

Who this recipe is bad for:

• Vegetarians or vegans: This recipe features ground beef as the primary protein source, making it incompatible with vegetarian or vegan diets.
• Individuals with high cholesterol or saturated fat concerns: Ground beef contains saturated fat, which may be a concern for those with high cholesterol or cardiovascular disease. Additionally, the use of red wine (optional) may be of particular concern.
• Gluten-free individuals: Pappardelle pasta is a gluten-containing ingredient, making it unsuitable for those with gluten intolerance or celiac disease.
• Those with sensitive stomachs: The sauce contains tomato paste, which can be acidic and potentially irritating to the stomach. Additionally, the use of garlic and onion may cause digestive discomfort in some individuals.