Turkuaz Kitchen Pappardelle With Bolognese Ragu

Turkuaz Kitchen Pappardelle with Bolognese Ragu is made with olive oil, butter, onion, carrot, celery, garlic, ground beef, tomato paste, canned peeled tomatoes, tomato sauce, salt, black pepper, milk, water or beef broth, pappardelle pasta, and Parmesan cheese. This delicious pappardelle recipe creates a hearty dinner that takes about 3 1/2 hours to prepare and can serve up to 4 people.

Turkuaz Kitchen Pappardelle With Bolognese Ragu Ingredints

For The Bolognese Sauce:

• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 1 Medium Onion (Chopped)
• 1 Large Carrot (Chopped)
• 1 Large Celery Stalk (Chopped)
• 1 Medium Garlic Clove (Minced)
• 1 Pound Ground Beef
• 1 Tbsp Tomato Paste
• 1 Cup Canned Peeled Tomatoes
• 1/2 Cup Tomato Sauce
• Salt And Black Pepper To Taste
• 1/4 Cup Milk
• 1 1/2 Cups Water Or Beef Broth (Or 1 Cup Red Wine And 1/2 Cup Water Or Beef Broth)

For The Pasta:

• 1 pound pappardelle pasta (store-bought or use homemade version by Betul; check this recipe here)
• Parmesan cheese (for serving)

How To Make Turkuaz Kitchen Pappardelle With Bolognese Ragu

1. Cook the vegetables: In a large saucepan over medium heat, add the olive oil and butter. Add the chopped onions and fry until soft, then add the chopped carrot, minced garlic, and chopped celery. Cook for another 2 minutes.
2. Brown the meat: Add the ground beef to the saucepan. Using a spoon or fork, press and break up the meat. Cook until the meat is completely browned.
3. Combine ingredients: Add the tomato paste, canned peeled tomatoes, and tomato sauce. Season with salt and black pepper. Stir well to combine thoroughly.
4. Simmer the sauce: Add the milk and 1 1/2 cups water or beef broth (or 1 cup red wine and 1/2 cup water or beef broth). Stir and bring to a simmer. When the sauce begins to bubble, reduce the heat to low. Cover the pan with a lid and cook for 2 1/2-3 hours until the liquid has reduced, and the sauce is thick.
5. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, about 6-7 minutes. Drain the pasta, reserving 1 cup of the cooking water.
6. Combine pasta and sauce: Transfer the bolognese sauce to a large pan. Add the drained pasta to the sauce. Add the reserved pasta water and toss gently to combine.
7. Serve: Transfer to a serving bowl and top with parmesan cheese. Enjoy!

Recipe Tips

• Chop vegetables finely: Ensure the onion, carrot, celery, and garlic are finely chopped to create a smooth and well-blended sauce.
• Simmer slowly: Let the sauce simmer on low heat for the full 2 1/2-3 hours to develop deep, rich flavors.
• Reserve pasta water: Save some pasta cooking water to help bind the sauce to the pasta.
• Season well: Taste the sauce before serving and adjust the salt and pepper to your liking.

What To Serve With Pappardelle With Bolognese Ragu

This hearty Pappardelle with Bolognese Ragu pairs well with garlic bread, Caesar salad, roasted vegetables, or a simple green salad. It can also be served alongside a caprese salad, steamed broccoli, sautéed spinach, or a glass of red wine for a delicious dinner.

How To Store Leftovers

• Refrigerate: First, let the leftover Pappardelle with Bolognese Ragu cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: First, let the leftover Pappardelle with Bolognese Ragu cool until it reaches room temperature. Then, transfer it to a freezer-safe container and freeze for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.

How To Reheat Leftovers

• In The Oven: Preheat the oven to 350°F (175°C). Place the leftover pappardelle in an oven-safe dish, cover it with aluminum foil, and heat for about 20 minutes, or until thoroughly heated.
• In The Microwave: Place the leftover pappardelle in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.
• On The Stove: Transfer the leftover pappardelle to a pan and heat on medium-low, stirring occasionally, until thoroughly heated. You can add a splash of water or broth if the sauce is too thick.

Pappardelle With Bolognese Ragu Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 680
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 800mg
• Potassium: 1000mg
• Total Carbohydrate: 60g
• Dietary Fiber: 5g
• Sugars: 10g
• Protein: 30g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Lemon Garlic Pasta
• Turkuaz Kitchen Chicken Scampi
• Turkuaz Kitchen Three-Cheese Ravioli
• Turkuaz Kitchen Homemade Lasagna

Turkuaz Kitchen Pappardelle With Bolognese Ragu

Author: Betül Tunç Cooking Method:Simmering On The Stove Cuisine:American Courses:Dinner Recipe Keys: P Pappardelle With Bolognese Ragu

Difficulty:BeginnerPrep time: 15 minutesCook time:3 hours Rest time: minutesTotal time:3 hours 15 minutesServings:4 servingsCalories:680 kcal Best Season:Suitable throughout the year

Description

Turkuaz Kitchen Pappardelle with Bolognese Ragu is made with olive oil, butter, onion, carrot, celery, garlic, ground beef, tomato paste, canned peeled tomatoes, tomato sauce, salt, black pepper, milk, water or beef broth, pappardelle pasta, and Parmesan cheese. This delicious pappardelle recipe creates a hearty dinner that takes about 3 1/2 hours to prepare and can serve up to 4 people.

Ingredients

For The Bolognese Sauce:

• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 1 Medium Onion (Chopped)
• 1 Large Carrot (Chopped)
• 1 Large Celery Stalk (Chopped)
• 1 Medium Garlic Clove (Minced)
• 1 Pound Ground Beef
• 1 Tbsp Tomato Paste
• 1 Cup Canned Peeled Tomatoes
• 1/2 Cup Tomato Sauce
• Salt And Black Pepper To Taste
• 1/4 Cup Milk
• 1 1/2 Cups Water Or Beef Broth (Or 1 Cup Red Wine And 1/2 Cup Water Or Beef Broth)

For The Pasta:

• 1 pound pappardelle pasta (store-bought or use homemade version by Betul; check this recipe here)
• Parmesan cheese (for serving)

Instructions

1. Cook the vegetables: In a large saucepan over medium heat, add the olive oil and butter. Add the chopped onions and fry until soft, then add the chopped carrot, minced garlic, and chopped celery. Cook for another 2 minutes.
2. Brown the meat: Add the ground beef to the saucepan. Using a spoon or fork, press and break up the meat. Cook until the meat is completely browned.
3. Combine ingredients: Add the tomato paste, canned peeled tomatoes, and tomato sauce. Season with salt and black pepper. Stir well to combine thoroughly.
4. Simmer the sauce: Add the milk and 1 1/2 cups water or beef broth (or 1 cup red wine and 1/2 cup water or beef broth). Stir and bring to a simmer. When the sauce begins to bubble, reduce the heat to low. Cover the pan with a lid and cook for 2 1/2-3 hours until the liquid has reduced, and the sauce is thick.
5. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, about 6-7 minutes. Drain the pasta, reserving 1 cup of the cooking water.
6. Combine pasta and sauce: Transfer the bolognese sauce to a large pan. Add the drained pasta to the sauce. Add the reserved pasta water and toss gently to combine.
7. Serve: Transfer to a serving bowl and top with parmesan cheese. Enjoy!

Video

Notes

• Chop vegetables finely: Ensure the onion, carrot, celery, and garlic are finely chopped to create a smooth and well-blended sauce.
• Simmer slowly: Let the sauce simmer on low heat for the full 2 1/2-3 hours to develop deep, rich flavors.
• Reserve pasta water: Save some pasta cooking water to help bind the sauce to the pasta.
• Season well: Taste the sauce before serving and adjust the salt and pepper to your liking.

Keywords:Turkuaz Kitchen Pappardelle With Bolognese Ragu, Pappardelle With Bolognese Ragu, Pappardelle al Ragú