RECIPE

Pappardelle Pasta with Bolognese Sauce

Recipe Created For

5.3 L French Oven

Main Course

Pasta

Cook Time

Over 3 hours

Serving Size

Cook Mode

INGREDIENTS

¼ cup (60 ml) butter
1 large onion, diced
2 large carrots, diced
3 celery stalks, diced
3 garlic cloves, finely chopped
1 tsp (5 ml) fennel seeds
½ tsp (2.5 ml) red pepper flakes
1 ½ lb (675 g) mix of ground beef, veal, pork
¼ cup (60 ml) tomato paste
1 cup (250 ml) white wine
1 can (786 ml) San Marzano tomatoes, crushed with their juice
1 cup (250 ml) chicken stock
1 cup (250 ml) milk
3 bay leaves
¼ cup (60 ml) chopped basil, plus more for serving
1 tbsp (15 ml) dried oregano
1 lb (450 g) pappardelle pasta
Freshly grated Parmesan cheese, to taste

Is there a better pairing than the iconic Dutch Oven and pasta recipes? Our Pappardelle Pasta with Bolognese Sauce offers home cooks a hassle-free one-pot recipe that is sure to emerge as a staple in your weeknight cooking. Featuring pappardelle pasta with a well-balanced bolognese sauce, what is there not to love about this recipe?

The Round Dutch Oven is the ultimate piece of cookware to prepare delicate sauces, simmering the bolognese sauce to perfection until it is ready to be served. This iconic piece of cookware locks in heat and moisture thanks to its tight-fitting lid, ensuring your bolognese sauce absorbs all the rich flavours of the herbs and spices, including garlic, fennel seeds, and red pepper flakes.

Our Pappardelle Pasta with Bolognese Sauce is the perfect recipe for any occasion, whether you are expecting guests over the weekend, or are looking for a delicious meal for the whole family. This recipe takes just over three hours to prepare, but is well worth the wait, delivering a delicious pot of pasta packed with flavour. Be sure to check your pantry before heading to the grocery store and follow the steps below!

INGREDIENTS

¼ cup (60 ml) butter
1 large onion, diced
2 large carrots, diced
3 celery stalks, diced
3 garlic cloves, finely chopped
1 tsp (5 ml) fennel seeds
½ tsp (2.5 ml) red pepper flakes
1 ½ lb (675 g) mix of ground beef, veal, pork
¼ cup (60 ml) tomato paste
1 cup (250 ml) white wine
1 can (786 ml) San Marzano tomatoes, crushed with their juice
1 cup (250 ml) chicken stock
1 cup (250 ml) milk
3 bay leaves
¼ cup (60 ml) chopped basil, plus more for serving
1 tbsp (15 ml) dried oregano
1 lb (450 g) pappardelle pasta
Freshly grated Parmesan cheese, to taste

EQUIPMENT

INSTRUCTIONS

In a 5.3 L Dutch Oven over medium heat, melt the butter until foaming. Add the onion, carrots and celery. Cover and cook until tender, about 15 minutes, stirring often. Add the garlic, fennel seeds and red pepper flakes. Cook for 2 minutes while stirring.

Add the meat to the pot and stir to coat well in the aromatics. Season with salt and pepper. Cook over medium-high heat until no longer pink, about 8 minutes. Add the tomato paste and cook for 2 minutes while stirring. Add the wine and let simmer for 2 minutes.

Add the tomatoes, chicken stock, milk, bay leaves and herbs. Season generously with salt and pepper. Let simmer over medium-low heat for 2 hours, stirring occasionally, until the sauce has thickened.

Meanwhile, cook the pasta in a pot of salted boiling water until very al dente. Drain. Toss with olive oil to prevent sticking.

Remove the bay leaves from the sauce. Add the cooked pasta. Toss well to combine and to finish cooking the pasta. Adjust the seasoning.

Serve with freshly grated Parmesan cheese and more basil leaves.