Pappardelle Bolognese

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

Step 2: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.

Step 3: Add the garlic and cook for 1 minute until fragrant.

Step 4: Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.

Step 5: Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Step 6: Pour in the red wine and let it simmer for 3 to 4 minutes until slightly reduced.

Step 7: Add the crushed tomatoes, beef broth, oregano, basil, salt, black pepper, and red pepper flakes. Stir well.

Step 8: Reduce the heat to low and simmer the sauce for 30 to 40 minutes, stirring occasionally.

Step 9: Stir in the milk and let the sauce cook for another 5 minutes until creamy and rich.

Step 10: Toss the cooked pappardelle pasta with the sauce until evenly coated.

Step 11: Serve hot with grated Parmesan cheese and fresh parsley on top.

Storage and Reheating Tips

Store leftover Pappardelle Bolognese in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the sauce separately for up to 3 months.

To reheat, warm the pasta and sauce in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. You can also microwave individual portions in 30-second intervals, stirring between each interval until heated through.