Pasta Bolognese

141Min

6Servings

685Cal

MediumLevel

Kid friendly

#pasta#beef#comfort food#Italian classic#weeknight dinner

Equipment

Chef's knife

Cutting board

Box grater

Vegetable peeler

Large heavy-bottomed pot

Stovetop

Wooden spatula

Colander

Mixing spoon

Serving plates

Ingredients

Bolognese Sauce

extra virgin olive oil

2 tbsp

unsalted butter

4 tbsp

onion (chopped)

1.5 cups

celery (finely chopped)

1 stalk

carrot (peeled, shredded)

1 medium

garlic (minced)

3 cloves

ground beef (20% fat)

454 g

fine sea salt

0.5 tsp

black pepper (freshly ground)

0.25 tsp

dry white wine

1 cup

crushed tomatoes (canned)

794 g

hot water

1.5 cups

tomato paste (double-concentrated)

2 tbsp

parsley (finely chopped)

0.25 cup

whole milk

0.5 cup

To Serve

pappardelle pasta

680 g

parmesan cheese (grated)

1 cup

Instructions

Prepare vegetables

Finely chop onion, celery, and shred carrot. Mince garlic cloves.

10 min

Use a sharp knife for uniform pieces that cook evenly

Brown the ground beef

Heat olive oil and 2 Tbsp butter in a large pot, then add ground beef and cook until browned.

8 minMedium-high heattimer 8 min

Break up meat with a wooden spoon for even browning

Sauté vegetables

Add chopped onion, celery, carrot, and garlic to the pot with meat. Season with salt and pepper.

8 minMedium heattimer 8 min

Vegetables should be fragrant and starting to soften, not browned

Add wine and reduce

Pour in white wine and simmer until mostly evaporated, about 5 minutes.

5 minMedium heattimer 5 min

The alcohol will cook off, leaving behind rich flavor

Add tomatoes and simmer

Stir in crushed tomatoes, hot water, and tomato paste. Bring to a gentle simmer.

5 minMedium heattimer 5 min

Simmer the sauce

Reduce heat to low and simmer uncovered for 1.5 hours, stirring occasionally. Add hot water if sauce becomes too thick.

90 minLow heattimer 90 min

Stir every 15-20 minutes to prevent sticking. Sauce should reduce and thicken

Finish the sauce

Stir in milk and chopped parsley. Taste and adjust salt and pepper as needed.

3 minLow heat

Milk adds creaminess and mellows acidity

Cook pasta

Cook pappardelle in well-salted boiling water until al dente according to package directions.

8 minHigh heattimer 8 min

Reserve 1 cup pasta water before draining to adjust sauce consistency

Combine pasta and sauce

Drain pasta and toss immediately with remaining 2 Tbsp butter and some Bolognese sauce.

2 min

Tossing with butter prevents pasta from sticking and adds richness

Serve

Plate pasta and top with additional Bolognese sauce, grated Parmesan, and fresh parsley.

2 min

Original recipe

YouTubeRecipe by Cooking with Kian

Storage

Fridge: 3 days

Freezer: 90 days

Reheat: Microwave 2-3 minutes or stovetop with splash of water

Sauce freezes excellently. Cool completely before freezing. Thaw overnight in refrigerator before reheating.

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