December 16, 2019
The best Bolognese
I can actually have this pasta for breakfast, lunch, and dinner it is so good.
After finishing an Italian food course in the fall semester of my junior year of college, I was inspired to make the classic Bolognese sauce – tastes like it’s straight from Bologna!
The first recipe for Bolognese was recorded Italian writer and businessman Pellegrino Artusi’s cookbook, The Art of Eating Well in 1891 and gained increasing popularity in the United States in the twentieth century.
And even now in the twenty-first century it is still the crowd favorite. Easily customizable, hearty, and comforting, this Pappardelle Bolognese will surely not disappoint on your holiday table.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Pappardelle Bolognese.
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 pound ground beef
- Salt ((to taste))
- Ground black pepper ((to taste))
- 2-1/2 cups tomato purée
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh oregano, chopped
- 1 teaspoon dried parsley
- 4 ounces pappardelle
- Parmigiano Reggiano, grated
- Heat the olive oil in a large saucepan over medium-low heat. Add the minced garlic, and sautée until lightly golden brown and fragrant. Add in the ground beef, salt, and pepper. Sautée until meat is nearly cooked. Meanwhile, boil water for the pappardelle.
- Add the tomato purée to the meat as well as the basil, oregano, and parsley. Allow sauce to simmer on low heat until meat is fully cooked and flavors have come together.
- Cook the pappardelle in the boiling water until al dente. Once al dente, drain and add pappardelle to sauce, and mix until pasta is covered in sauce. Serve hot with fresh Parmigiano Reggiano. Enjoy!
