1.5 hours
4-6
All Year

For the taste of Italy in your own home – indulge in a bowl of our comforting Pappardelle Bolognese 🍝 Our rich sauce features lots of fresh veggies like tomatoes, carrot and celery.

by

Ingredients

Method

  1. To make the tomato sauce, preheat the oven to 200°C.
  2. Place the tomatoes and garlic on a baking tray lined with baking paper.
  3. Drizzle tomatoes with the olive oil and balsamic vinegar, then top with a generous crack of black pepper and the fresh basil.
  4. Place the tray in the oven and roast for 25 mins.
  5. Once done, remove the roasted tomatoes from the oven, and transfer all of the ingredients from the baking tray into a blender or food processor.
  6. Add the tomato paste, dried parsley, dried oregano, remaining 1 tsp black pepper and salt to the blender.
  7. Blend until smooth, then set aside.
  8. In a deep pot, cook onion in oil until it softens before adding in the garlic, carrot and celery. Stir constantly until the veggies have softened.
  9. Add in the beef mince, and brown. You may need to ladle out some excess oil/fat from the meat.
  10. Next, add the wine and simmer for around 10 mins. Then add your milk and simmer for another 5 mins.
  11. Stir through the bay leaf, then add the tomato sauce. Place a lid on your pot and let it simmer on low for 30 mins. Season with salt and pepper, to taste.
  12. With 5-10 mins left on the clock, boil a separate pot of salted water and cook the pappardelle until al dente.
  13. Serve generous bowls of pappardelle, topped with a ladle of fresh Bolognese sauce, fresh herbs and grated parmesan if desired.

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