Pappardelle with Beef & Mushroom Bolognese
Wide pappardelle pasta served with a hearty Bolognese sauce made with ground beef, mushrooms, tomatoes, vegetables, herbs, and red wine.
Servings 4
Calories 397kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- Sea salt and black pepper to taste
- 8-10 ounces mushrooms chopped
- 1 pound lean ground beef beef mince
- 2 tablespoons tomato paste tomato purée
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ cup red wine
- 14 ounces crushed tomatoes (1 x 14-ounce can)
- Fresh parsley chopped
For Serving
- 1 package pappardelle
- Melted butter to taste
- ½ cup Gruyère cheese shredded
- ½ cup Parmesan cheese shredded
- Sea salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, season with salt and black pepper, and cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the mushrooms and ground beef. Cook for 5-6 minutes, breaking up the beef as it cooks, until browned and the mushrooms have released their liquid.
- Stir in the tomato paste, then add the bay leaf, oregano, and thyme. Season with additional salt and black pepper to taste.
- Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Cook for 5-6 minutes, until most of the wine has evaporated.
- Add the crushed tomatoes and reduce the heat to medium-low.
- Simmer gently for 25-30 minutes, until the Bolognese has thickened.
- If serving with pappardelle, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain well.
- Toss the hot pappardelle with melted butter to taste. Add the Gruyère, Parmesan, and chopped parsley and toss to combine.
- Remove the bay leaf. Spoon the Beef and Mushroom Bolognese over the buttered pappardelle and garnish with additional cheese and fresh parsley. Serve and enjoy!
Notes
Tips
- Chop the mushrooms fairly finely so they blend into the ground beef and create a rich, hearty Bolognese.
- Let the beef brown and the liquid released by the mushrooms cook off before adding the tomato paste and herbs.
- Let most of the red wine evaporate before adding the tomatoes to concentrate the sauce's flavor.
- Remove the bay leaf before serving.
Substitutions
- UK readers: Ground beef is beef mince, tomato paste is tomato purée, and you can replace crushed tomatoes with finely chopped canned tomatoes.
- You can serve the Bolognese with another pasta shape if pappardelle isn't available.
- The buttered pappardelle, Gruyère, and Parmesan are optional, so the Bolognese can also be paired with your preferred pasta and toppings.
Leftovers
- Allow the leftover Bolognese to cool before transferring it to an airtight container and refrigerating it.
- If possible, store the Bolognese separately from the cooked pasta for the best texture when reheating.
- Reheat thoroughly until piping hot throughout before serving.
Freezing
- Freeze the Beef and Mushroom Bolognese sauce separately from the pasta in a freezer-safe, airtight container.
- Thaw overnight in the refrigerator and reheat thoroughly until piping hot throughout before serving.
Nutrition
Calories: 397kcal | Carbohydrates: 16g | Protein: 38g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 593mg | Potassium: 1065mg | Fiber: 4g | Sugar: 8g | Vitamin A: 606IU | Vitamin C: 15mg | Calcium: 387mg | Iron: 5mg