Pappardelle alla Bolognese (Our Way) by @maritoemoglie_incucina

2h25

2 servings

🍝

200 g

Pappardelle

🍖

500 g

Ground meat

🧅

70 g

Onion

🥕

61 g

Carrot

🥬

40 g

Celery stalk

🥛

100 ml

Milk

🍅

600 ml

Tomato passata

🫒

30 ml

Extra virgin olive oil

🧂

6 g

Salt

⚫

1 g

Black pepper

🧀

40 g

Cheese

💧

Water

  1. Chop
    • onion
    • carrot
    • celery

    Finely chop the onion, carrot, and celery.

  2. Heat
    • extra virgin olive oil
    • onion
    • carrot

    Heat the extra virgin olive oil in a large pan over medium heat. Add the chopped vegetables.

  3. Sauté
    • onion
    • carrot
    • celery

    Sauté the vegetables until softened. Stir occasionally to prevent browning too quickly.

  4. Add
    • ground beef

    Add the ground beef to the pan. Break it into small pieces with the wooden spoon.

  5. Cook
    • ground beef
    • salt

    Cook the beef until browned. Season it with the salt and black pepper.

  6. Pour
    • tomato passata

    Pour the tomato passata into the pan. Stir until the sauce is evenly combined.

  7. Simmer
    • milk

    Simmer the sauce for 5 to 6 minutes. Add the milk and stir it through.

  8. Reduce

    Reduce the heat to low. Simmer the sauce for about 120 minutes, stirring occasionally.

  9. Boil
    • pappardelle
    • salt
    • Water

    Bring salted water to a boil in a large pot. Cook the pappardelle until al dente.

  10. Drain
    • pappardelle
    • Water

    Drain the pappardelle in a colander. Reserve a small amount of pasta water if needed.

  11. Toss
    • pappardelle

    Add the drained pappardelle to the Bolognese sauce. Toss until the pasta is evenly coated.

  12. Divide
    • grated Parmesan cheese

    Divide the pasta among 4 servings. Top each serving with grated Parmesan cheese.

Pappardelle alla Bolognese (Our Way) by @maritoemoglie_incucina

2h25

2 servings

🍝

200 g

Pappardelle

🍖

500 g

Ground meat

🧅

70 g

Onion

🥕

61 g

Carrot

🥬

40 g

Celery stalk

🥛

100 ml

Milk

🍅

600 ml

Tomato passata

🫒

30 ml

Extra virgin olive oil

🧂

6 g

Salt

⚫

1 g

Black pepper

🧀

40 g

Cheese

💧

Water

Preparation Steps

  1. Step 1/12

    Finely chop the onion, carrot, and celery.

    🧅onion
    🥕carrot
    🥬celery
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Heat the extra virgin olive oil in a large pan over medium heat. Add the chopped vegetables.

    🫒extra virgin olive oil
    🧅onion
    🥕carrot
    🥬celery
    🥄wooden spoon

  3. Step 3/12

    Sauté the vegetables until softened. Stir occasionally to prevent browning too quickly.

    🧅onion
    🥕carrot
    🥬celery
    🥄wooden spoon

  4. Step 4/12

    Add the ground beef to the pan. Break it into small pieces with the wooden spoon.

    🥩ground beef
    🥄wooden spoon

  5. Step 5/12

    Cook the beef until browned. Season it with the salt and black pepper.

    🥩ground beef
    🧂salt
    ⚫black pepper
    🥄wooden spoon
    🥄measuring spoon

  6. Step 6/12

    Pour the tomato passata into the pan. Stir until the sauce is evenly combined.

    🍅tomato passata
    🥄wooden spoon

  7. Step 7/12

    Simmer the sauce for 5 to 6 minutes. Add the milk and stir it through.

    🥛milk
    🥄wooden spoon

  8. Step 8/12

    Reduce the heat to low. Simmer the sauce for about 120 minutes, stirring occasionally.

    🥄wooden spoon

  9. Step 9/12

    Bring salted water to a boil in a large pot. Cook the pappardelle until al dente.

    🍝pappardelle
    🧂salt

  10. Step 10/12

    Drain the pappardelle in a colander. Reserve a small amount of pasta water if needed.

    🍝pappardelle
    🧺colander

  11. Step 11/12

    Add the drained pappardelle to the Bolognese sauce. Toss until the pasta is evenly coated.

    🍝pappardelle
    🥄wooden spoon

  12. Step 12/12

    Divide the pasta among 4 servings. Top each serving with grated Parmesan cheese.

    🧀grated Parmesan cheese

Composition

Ingredients

Types

Grains, Vegetables, Dairy, Oils, Seasonings

Ingredients

Pappardelle, Ground meat, Onion, Carrot, Celery stalk, Milk, Tomato passata, Extra virgin olive oil, Salt, Black pepper, Cheese, Water

Notes

Milk (half a glass), Extra virgin olive oil (no amount given), Salt (to taste), Black pepper (to taste), Cheese (for serving, amount not given, grated), Water (salted, for cooking the pasta)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High Protein

Calories

650 kcal

Macro nutrients

Protein: 37g, Carbohydrates: 65g, Fat: 25g, Fiber: 6g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 5.2mg, Potassium: 690mg, Sodium: 720mg

Vitamins

Vitamin A: 430µg, Vitamin C: 14mg, Vitamin B12: 1.3µg

Preparation

Time Information

Preparation

15 minutes

Cooking

2 hours 10 minutes

Overall

2 hours 25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, colander, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Silky, Meaty

Flavors

Savory, Rich, Tomatoey, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Cool quickly,Store in an airtight container at 4°C or below), freezer : 90 days (Freeze the sauce separately when possible,Use a freezer-safe airtight container)