Name: Beef bolognese with pappardelle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 1/3 cup yellow onion, finely diced; 1/2 medium carrot, finely diced; 1/2 stalk celery, finely diced; 2 cloves garlic, minced; 1/2 tsp extra virgin olive oil; 1/2 cup canned tomato sauce; 2 3/4 tsp tomato paste; 60 g pappardelle pasta; 6 3/4 cups water; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp Italian seasoning; 1 tsp red wine vinegar; 1/3 cup water

Instructions

Prep 20 min · Cook 25 min

Heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrot, and celery. Sauté for 6 minutes until the vegetables are soft. Stir in the garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Cook for 5 minutes, breaking the meat into small crumbles with a wooden spoon, until browned. Season with half the salt and the black pepper. Done when browned and opaque, 160°F.
Stir in the tomato paste and cook for 1 minute until it darkens. Add the tomato sauce, 1/3 cup water, and Italian seasoning. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens. Meanwhile, bring the large pot of water to a boil.
Add the remaining salt to the boiling water, then add the pappardelle. Cook for 8 to 10 minutes until tender but firm to the bite. Before draining, carefully scoop out 1/4 cup of the pasta water and set it aside. Drain the pasta.
Stir the red wine vinegar into the bolognese sauce. Add the drained pasta to the skillet and toss to coat, adding the reserved pasta water a spoonful at a time if needed to loosen the sauce. Serve immediately.

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Ingredients

Instructions

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