Pappardelle alla Bolognese
A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long! It isn't the most traditional recipe but it tastes absolutely delicious.
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
110
mins
Total Time:
125
mins
Ingredients
-
2
tbsp
olive oil
-
150
g
pancetta
(chopped)
-
1
onion
(peeled & finely chopped)
-
3
garlic cloves
(peeled & crushed)
-
1
carrot
(peeled & grated)
-
500
g
lean minced steak
-
150
g
button mushrooms
(sliced)
-
300
ml
red wine
-
2
tbsp
tomato puree
-
400
g
tinned chopped tomatoes
-
1
tsp
dried oregano
-
1 good pinch
sugar
-
salt & pepper
(freshly ground)
-
100
ml
double cream
-
450
g
pappardelle
(cooked as per packet instructions)
-
freshly grated Parmesan
(to serve)
Instructions
-
Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes. Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.
-
Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute. Now add the wine, tomato puree, tomatoes, oregano, sugar and season to taste and bring to the boil.
-
Reduce the heat, cover and simmer for 1 hour and stir occasionally. Pour in the cream, stir through, cover and simmer for a further 30 minutes.
-
Cook the pappardelle as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese. Enjoy!