Bolognese pasta might be the coziest pasta there is. It’s got all the feel good veggies and a hearty red sauce that just tastes homey. If you want to make this recipe a bit more healthy, you can replace the penne pasta with cauliflower pasta. This dish will work with any type of pasta, but is especially good with long, flat noodles like pappardelle or tagliatelle!
This dish consists of mostly staples you’ll have handy, and ingredients can always be substituted if there’s something you’re missing. For example, if you don’t have red wine, you can throw in just the beef broth.
- 3 large carrots, peeled into thin strips, and halved
- 4 large celery stalks, minced
- 1 onion, minced
- 1 Tbs. garlic
- 1 Tbs. olive oil
- 1 lb. ground beef
- 1 can San Marzano tomatoes
- 1 can tomato paste
- 3/4 c. red wine
- 1/2 c. milk
- 2 packages pappardelle pasta
- 3/4 c. Parmesan cheese
- Bring a large pot of water to a boil. Once boiling, add pappardelle pasta and cook until al dente.
- While water is coming to a boil, add 1 Tbs. olive oil to a pan. Fry carrots, celery, & onion until translucent. Add 1 Tbs. garlic, and a pinch of salt and pepper.
- Add the ground beef to the veggies. Simmer until meat is medium rare.
- Add the San Marzano tomatoes, (squishing them with your hands), tomato paste, red wine, and red pepper flakes to the bolognese. Stir, and simmer until well combined into a thick gravy. Taste, and if desired, add 1 tsp. minced garlic.
- Add the milk and let simmer for 10 minutes more.
- When pasta is done, strain, keeping 3/4 c. of starchy water off to the side.
- Ladle desired amount of bolognese to pan. Add in the pappardelle pasta and starchy water. Once combined, add in grated Parmesan cheese. Serve onto individual plates.