AuthorMike EgrieCategory, DifficultyIntermediate
Bolognese Fresh Pappardelle
Yields4 Servings
Prep Time5 minsCook Time13 minsTotal Time18 mins
 9 oz refrigerated pappardelle pasta
 1 tbsp olive oil
 10 oz mirepoix
 1 lb 85% lean ground beef
 1 ½ cups marinara sauce
 ¼ cup part skim ricotta cheese
 2 tbsp thinly sliced fresh basil for garnish (optional)
1

Prepare pasta as label directs; drain, reserving 1/3 cup cooking water.

2

In large skillet, heat oil over medium heat. Add mirepoix; cook and stir 3 minutes or until almost tender. Add beef and increase heat to medium-high; cook and stir 7 minutes or until beef is browned, breaking up beef with side of spoon. Stir in sauce, ¼ teaspoon salt and ½ teaspoon pepper; reduce heat to medium-low and simmer 3 minutes or until heated through. Add pasta and reserved cooking water; toss. Makes about 6 cups.

3

Serve pasta dolloped with ricotta cheese garnished with basil, if desired.

Chef Tip: Customize this recipe by swapping the beef with Italian-style turkey meatballs and/or the marinara sauce with vodka sauce. 

Make it Gluten Free: Dependent on using a Gluten Free pasta.

 

Ingredients

 9 oz refrigerated pappardelle pasta
 1 tbsp olive oil
 10 oz mirepoix
 1 lb 85% lean ground beef
 1 ½ cups marinara sauce
 ¼ cup part skim ricotta cheese
 2 tbsp thinly sliced fresh basil for garnish (optional)

Directions

1

Prepare pasta as label directs; drain, reserving 1/3 cup cooking water.

2

In large skillet, heat oil over medium heat. Add mirepoix; cook and stir 3 minutes or until almost tender. Add beef and increase heat to medium-high; cook and stir 7 minutes or until beef is browned, breaking up beef with side of spoon. Stir in sauce, ¼ teaspoon salt and ½ teaspoon pepper; reduce heat to medium-low and simmer 3 minutes or until heated through. Add pasta and reserved cooking water; toss. Makes about 6 cups.

3

Serve pasta dolloped with ricotta cheese garnished with basil, if desired.

Bolognese with Fresh Pappardelle
X