Name: Make our authentic Pappardelle with Bolognese Ragu in just four steps
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 4
Ingredients: 1 onion, finely chopped; 1 carrot, peeled, finely chopped; 2 cloves garlic, crushed; 2 tsp dried oregano leaves; 500g pork and veal mince; 1/3 cup red wine; 500g jar tomato pasta sauce; 400g can chopped tomatoes; 2 dried bay leaves; 1 beef stock cube, crumbled; 500g pappardelle pasta; Shaved parmesan, to serve

Make our authentic Pappardelle with Bolognese Ragu in just four steps

Buon appetito!

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Serves 4

Prep

25M

Cook

1H 5M

Total

1H 30M

TIP: Bolognese ragu can be stored, covered, in the fridge for three days, or frozen for up to two months. Thaw overnight in the fridge before reheating.

Ingredients

1 onion, finely chopped

1 carrot, peeled, finely chopped

2 cloves garlic, crushed

2 tsp dried oregano leaves

500g pork and veal mince

1/3 cup red wine

500g jar tomato pasta sauce

400g can chopped tomatoes

2 dried bay leaves

1 beef stock cube, crumbled

500g pappardelle pasta

Shaved parmesan, to serve

Method

Step 1

Heat oil in a large saucepan over a medium heat. Add onion, carrot, garlic and oregano. Cook, stirring occasionally, for 3-5 mins, until soft. Add mince. Cook, stirring to break up mince, for about 5 mins, or until browned.

Step 2

Add wine. Bring to boil. Stir in sauce, tomatoes, bay leaves and stock cube. Season with salt and pepper. Return to boil. Simmer, covered, stirring occasionally, for 30 mins. Uncover. Simmer for a further 30 mins, stirring occasionally, until slightly thickened. Remove bay leaves.

Step 3

Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain.

Step 4

Serve ragu over pasta. Top with shaved parmesan.

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