Recipe

Pappardelle With Bolognese Sauce Recipe

	Econchef / All my dishes 1 year, 3 months ago I love this delicious creamy tomato sauce on my pasta. I got it from Sharon O'Conner's cookbook and it's one of my favorites in the winter! Prep:30m Cook:60m Servings:4	Econchef
	pasta bolognese

Does this look good? Yeah! / Nope

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Ingredients

1 28 oz. can plum tomatoes

2 tbs butter

3 tbs olive oil

1 onion, diced

1 garlic clove, minced

2 carrots, diced

1/4 c dry white wine

1 sprig fresh rosemary, minced

Ground nutmeg (to taste)

1 bay leaf

1 lb ground beef

Salt and pepper

1 lb pappardelle (can also use fettuccine or rigatoni)

1 lb heavy cream

1/2 c grated parmesan cheese

Directions

In a blender, puree the tomatoes. Set aside

In a large saucepan, melt the butter with 2 tablespoons of the olive oil over medium heat. Saute the onions and garlic for 3 minutes.

Add the carrots and saute for 5 minutes.

Add the wine, tomatoes, rosemary, nutmeg, and bay leaf. Reduce heat to low and simmer.

In a large skillet, heat the remaining 1 tablespoon olive oil over high heat and brown the ground beef. Pour off the fat and add the meat to the tomato sauce. Reduce heat to low and simmer for 1-1.5 hours. Season with salt and pepper.

In a large pot of salted boiling water, cook the pappardelle until firm but tender.

While the pasta is cooking, add the cream to the sauce.

Toss the sauce with the pasta and serve with parmesan cheese.

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