I had this for the first time several years ago. It's so good. Words cannot describe. Papparadelle is a thick, beefy pasta with wide noodles. The bolognese is a rich, earthy tomato based sauce. It's kind of like spaghetti sauce but, so much better.

Photo bycanva

The thick noodles and delicious sauce pair so well together. Enjoy this with a fresh, green salad.

Enjoy!

Ingredients

For the bolognese sauce:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 onion (finely chopped)
• 2 carrots (finely chopped)
• 2 celery stalks (finely chopped)
• 3 cloves garlic (minced)
• 1 lb ground beef (or a mix of beef and pork)
• 1 can (14 oz) crushed tomatoes
• 1 cup red wine (optional)
• 1 cup beef or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup whole milk or heavy cream (optional)

For the papparadelle:

• 1 lb fresh pappardelle pasta (or dry, if unavailable)
• Freshly grated Parmesan cheese (for serving)
• Fresh basil (for garnish, optional)

Directions

Make the Bolognese Sauce:

• In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the ground beef (or meat mixture) and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
• If using red wine, pour it in now and let it simmer for about 5 minutes until reduced slightly.
• Add the crushed tomatoes, broth, oregano, basil, bay leaf, salt, and pepper. Stir to combine.
• Reduce the heat to low and let the sauce simmer for at least 30 minutes (up to 2 hours for deeper flavor), stirring occasionally. If using, stir in the milk or cream in the last 10 minutes of cooking.

Cook the Pappardelle:

• While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Fresh pasta will typically take just 2-3 minutes.
• Reserve about 1 cup of pasta cooking water, then drain the pasta.

Combine and Serve:

• Add the cooked pappardelle to the Bolognese sauce, tossing to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
• Serve the pasta hot, topped with freshly grated Parmesan cheese and a sprinkle of fresh basil if desired.

What do you think?

This will become a go-to for dinner in your house. I top my plate of pasta with parmesaan cheese!