Beef Bolognese Sauce with Pappardelle Pasta

• Meat

  • 1 lb Ground beef

• Produce

  • 1/2 cup Basil, fresh
  • 1 cup Brown mushrooms
  • 1/2 cup Carrots
  • 1 clove Garlic
  • 1/2 tsp Oregano, fresh
  • 1/2 cup Yellow onion

• Canned Goods

  • 3 tbsp Tomato paste

• Pasta & Grains

  • 16 oz Pappardelle noodles, fresh or dried

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese

• Other

  • 28 ounces crushed tomatoes (canned, San Marzano or vine ripened

Found on jessicagavin.com

Description

Directions

• Heat 2 tablespoons olive oil over medium-high heat in a large, heavy saucepan. Add the ground beef and brown the meat well, using a large spoon to break up the pieces and occasionally stirring about 5 to 7 minutes or until the beef is no longer pink. Transfer cooked meat to a medium sized bowl. Wipe the pan clean with paper towel.
• Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan. Add the carrot and onion to the pan and cook until the vegetables begin to soften, often stirring about 5 minutes. Add the garlic and cook for another minute. Add sliced mushrooms and cook for two minutes. Add the tomato paste and cook for one more minute. Stir in the browned meat.
• Add the crushed tomatoes and oregano and stir well to combine. Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape. Cook until the meat is tender and the flavors have melded, at least, half an hour and up to an hour. Stir every 10 minutes. Add some water if the sauce starts to look dry. Season sauce with salt and pepper, more to taste.
• About 20 minutes before the sauce is done cooking, bring a pot of water to boil. Cook the pappardelle noodles according to manufacturers direction.
• Divide the pasta amongst 4 bowls. Top with beef bolognese sauce and garnish with shaved Parmesan cheese and parsley.

Nutrition