Pappardelle Bolognese
This pappardelle Bolognese recipe makes a classic dish that combines tender pappardelle pasta with a hearty, flavorful sauce.
Ingredients
- 2 tablespoons olive oil divided
- 1 1/2 pounds lean ground beef
- 1 medium yellow onion diced small
- 1 celery stalk diced small
- 1 carrot peeled and diced small
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 2 cups vegetable broth or chicken broth
- 14.5 ounce can crushed tomatoes
- 3/4 cup full fat canned coconut milk or half and half
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound pappardelle pasta or Tagliatelle pasta
- Parmesan cheese as garnish optional
Instructions
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Heat a large dutch oven or pot with 1 tablespoon olive oil. Add the ground beef, break apart with a wooden spoon, and cook on medium-high heat for 5-7 minutes until lightly browned and mostly cooked through. It’s ok if the beef isn’t fully cooked since it will continue to cook in the sauce later. Transfer to a bowl and set aside. If your beef created a lot of liquid in the pot, drain it before proceeding.
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To the now-empty pot, add remaining 1 tablespoon oil, onion, celery and carrot. Sauté over medium heat for about 5-7 minutes until the vegetables begin to soften. Mix in the garlic and tomato paste and cook for 1 minute until fragrant.
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Add the beef, vegetable stock, crushed tomatoes, cream or coconut milk, Italian seasoning, salt and pepper. Bring to a simmer then reduce the heat to low and cook uncovered for 1 hour.
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Once the bolognese sauce has finished cooking, cook pasta in salted boiling water (1 tablespoon salt in the pot of water) according to package directions until al-dente. Use tongs to carefully transfer the hot cooked pasta directly from the pot into the bolognese sauce.
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Toss the pasta with the bolognese sauce until well coated.
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Taste and adjust salt and pepper to taste. Sprinkle with parmesan before serving.
Recipe Notes
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Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutrition is for one eighth of the recipe.
- Although this recipe makes 8 servings, I would recommend factoring in seconds, lol. So I would make the recipe amount for 4 people so that there is extra.
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I love making this recipe with the Whole Foods brand of coconut milk. I find the coconut milk with emulsifiers had a better chance of not breaking in the sauce.
- This recipe can easily be made with Jovial Gluten Free Tagliatelle pasta for a gluten free version.
- Optionally, you can add 1⁄2 cup dry white wine at the end of Step 2 for an even more
elevated sauce. - Add more or less garlic if you prefer!