Ingredients
1 tbsp. extra-virgin olive oil
1 small yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 lb. ground beef
2 tbsp. tomato paste
1/3 c. red wine
1 (28-oz.) can crushed tomatoes
1 c. water
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 c. milk
1 lb. pappardelle
Freshly grated Parmesan
Preparation
Step 1In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more. Add ground beef. Break meat up with a wooden spoon and cook until no longer pink. Drain grease. Step 2Return pot over medium heat and season with salt and pepper. Add tomato paste and stir until meat and vegetables are well coated. Add wine and cook until almost completely reduced, about 2 minutes. Step 3Add crushed tomatoes, then pour water into can and swirl water around the can to catch the extra tomato juice. Pour into pot along with oregano and red pepper flakes. Season with more salt and pepper. Bring sauce to a boil, then reduce heat and let simmer for 1 hour. Step 4Add milk, then return to a simmer and continue simmering for 30 more minutes. Add more salt and pepper as needed. Step 5In a medium pot of boiling salted water, cook pasta according to package directions to al dente. Drain. Step 6Spoon desired amount of bolognese over pasta and top with Parmesan.
Pappardelle is a classic choice for bolognese and is often sold as fresh pasta instead of dried. You can of course venture to make your own fresh pasta or use your own favorite kind of noodles. There are no rules here. Except for one: Top the whole thing with lots of fresh Parmesan. We love to serve this along side a bright, flavorful green like kale or broccoli rabe. If you are vegan, or maybe just want a meal that’s plant based, this is a super simple recipe to customize. Use your favorite ground meat alternative such as Beyond or Impossible and sub the milk for your favorite non-dairy substitute. You’ll be shocked at how close the results are to the real thing. If you have any leftovers they can be kept in the fridge for up to 5 days and in the freezer for up to 3 months. Have you made this yet? Let us know how it went in the comments below!
