Bolognese with Pappardelle and Cream
60% автентично · Italian-Inspired
A richer, creamier take on Bolognese, using wider pappardelle pasta and a touch of cream for a luxurious finish.
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Съставки
- Pappardelle Pasta400g
- Ground Beef500g
- Pancetta50g
- Onion1 medium
- Carrots1 medium
- Celery Stalk1
- Garlic1 clove
- Tomato Paste2 tbsp
- Passata (Strained Tomatoes)500g
- Dry White Wine150ml
- Beef Broth200ml
- Heavy Cream100ml
- Olive Oil2 tbsp
- Saltto taste
- Black Pepperto taste
- Parmesan Cheesefor serving
- Fresh Rosemaryfor garnish
Стъпки
- 1
Finely dice pancetta, onion, carrot, and celery. Mince garlic.
- 2
Heat olive oil in a large pot over medium heat. Add pancetta and cook until lightly browned. Remove pancetta.
- 3
Add onion, carrot, and celery to the pot. Cook until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for 1 minute.
- 5
Add ground beef and cook until browned. Drain excess fat.
- 6
Stir in tomato paste and cook for 1-2 minutes.
- 7
Pour in white wine and scrape the bottom of the pot. Let it reduce slightly.
- 8
Add passata and beef broth. Season with salt and pepper. Bring to a simmer.
- 9
Reduce heat to low, cover, and simmer for at least 1.5 hours, stirring occasionally. Stir in the cooked pancetta.
- 10
Stir in the heavy cream and cook for another 5-10 minutes until the sauce is heated through and slightly thickened. Do not boil.
- 11
Meanwhile, cook pappardelle according to package directions until al dente. Drain.
- 12
Serve the creamy Bolognese sauce over the pappardelle. Garnish with fresh rosemary and grated Parmesan cheese.
