Pappardelle with Bolognese Sauce
This may just be the ultimate Italian comfort food. The thick, zesty sauce tastes like it spent all day simmering on the stove top when in reality it's ready to serve in under an hour. If you'd like to make this recipe gluten-free, omit the pasta and use shredded spaghetti squash. This recipe makes 2 hearty servings but can easily be doubled.
15 minutes
1 hour / 0 mins
Pappardelle with Bolognese Sauce
1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1 small yellow carrot, finely chopped
1 rib celery, finely chopped
1/2 pound ground beef
1/4 pound ground pork
3/4 cups red wine or beef stock
1/3 cup whole milk
1 14.5-ounce can ounces whole tomatoes with juice
2 tablespoons tomato paste
1/2 teaspoon Italian seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces Pappardelle pasta
Freshly grated parmesan cheese, for serving
Heat oil in a large, heavy skillet to medium on the stove top. Add onion and cook for 4-5 minutes, until the onions become translucent. Add carrot and celery and cook for 5 minutes more. Add garlic and cook for 2 minutes more.

Add beef and pork; break up meat with a spatula and cook until meat is browned and cooked through, about 10 minutes. Add wine or stock and simmer until wine reduces by half, about 5-7 minutes. Add milk and cook until the liquid is mostly gone from the pan, about 10 minutes.

Add Italian seasoning, tomatoes and juice, tomato paste and bay leaf. Break up tomato with a spatula and stir all ingredients to combine. Season with salt and pepper. Cover and simmer for 30 minutes, until sauce becomes thick.

While sauce is simmering, prepare pasta to al dente according to package instructions. Drain once cooked.

To serve, add a scoop of pasta to a serving dish and top with a ladle full of sauce. Garnish with cheese.
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