I can’t stress how important it is to use quality ingredients in this recipe. The cooking technique is designed to draw out the fresh, delicate flavors of fresh ingredients. If you can do yourself a favor and get organic, do it. It’ll make this pasta sauce that much better. If not, don’t worry – you’ll still fall in love with this hearty beef Bolognese sauce. You can freeze this sauce for up to three months when you’re done – just thaw, reheat, and serve with pasta. This will definitely become a dinner staple for my family in the future. Thanks go to Jessica Gavin for sharing such a fantastic recipe.

 

Ingredients

3 tablespoons olive oil, divided

1 pound ground beef

1/2 cup carrots, 1/8-inch dice

1/2 cup yellow onion, finely chopped

1 clove garlic, minced

1 cup brown mushrooms, 1/4-inch slices

3 tablespoons tomato paste

28 ounces crushed tomatoes, canned

1/2 teaspoon oregano, chopped fresh, or 1/4 teaspoon dried

3/4 teaspoon kosher salt

1/6 teaspoon black pepper

16 ounces pappardelle noodles

1/2 cup grated parmesan cheese

1/2 cup Italian parsley leaves, chopped for garnish

 

Instructions

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 manufacturer’s direction.

Divide the pasta amongst 4 bowls. Top with beef bolognese sauce and garnish with shaved Parmesan cheese and parsley.

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Quick tip: Be sure not to skimp on the simmering step of making this pasta. That’s what brings out the many layers of flavor that makes this dish so great.

Recipe and image courtesy of Jessica Gavin