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Anthony Iafrati
By Anthony Iafrati

Grandma's 30-Minute Ragù Bolognese Recipe With Pappardelle Is a Chef's Favorite

5 steps
Prep:10minCook:25min
This is my favorite sauce recipe hands down. The food processor really speeds things up so you can get a homemade pasta dinner on the table fast. I also double this Bolognese recipe and the next day I just reheat and serve open face on thick toasted slices of ciabatta bread slathered with butter. Literally, another dinner, but in 10 minutes.
Updated at: Thu, 17 Aug 2023 04:43:03 GMT

Nutrition balance score

Unbalanced
Glycemic Index
49
Low
Glycemic Load
37
High

Nutrition per serving

Calories919.3 kcal (46%)
Total Fat45.1 g (64%)
Carbs74.6 g (29%)
Sugars10.1 g (11%)
Protein43.8 g (88%)
Sodium306 mg (15%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In a large saucepan over medium-high heat, add the olive oil. Add the mushrooms, celery, carrot, onion and thyme sprigs and cook, stirring often, until the vegetables start to brown and the mushrooms have released their water, about 8 to 10 minutes. Add the garlic and cook 30 seconds
Step 2
Add the ground beef and pork. Season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no pink remains, about 5 minutes
Step 3
Add the red wine and bring to a boil over high heat until reduced by half, about 3 minutes. Add the tomato puree, stirring occasionally, until thickened and flavorful, about 10 minutes. Discard the thyme sprigs
Step 4
Meanwhile, while the sauce is simmering, prepare the pasta to the manufacturer's directions. Drain the pappardelle. Return to the pot. Toss with butter and half of the sauce. Season with salt and pepper and add 1/4 cup of Parmesan
Step 5
Transfer the pasta to warm bowls. Top with the remaining sauce and more Parmesan
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