Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil (divided)
  • 1 pound ground beef
  • ½ cup carrots (⅛-inch dice)
  • ½ cup yellow onion (finely chopped )
  • 1 clove garlic (minced)
  • 1 cup brown mushrooms (¼-inch slices)
  • 3 tablespoons tomato paste
  • 28 ounces crushed tomatoes (canned San Marzano recommended)
  • ½ teaspoon oregano (chopped fresh, or ¼ teaspoon dried)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 16 ounces pappardelle noodles (fresh or dried)
  • ½ cup grated parmesan cheese
  • ½ cup Italian parsley leaves (chopped for garnish)

Instruction

  • Heat 2 tablespoons olive oil over medium-high heat in a large, heavy saucepan.
  • Add ground beef and brown the meat well, using a large spoon to break up the pieces and occasionally stirring about 5 to 7 minutes or until the beef is no longer pink.
  • Transfer cooked meat to a medium-sized bowl. Wipe the pan clean with paper towel.
  • Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
  • Add carrots and onions to the pan and cook until the vegetables begin to soften, stirring often about 5 minutes.
  • Add garlic and cook for 1 minute.
  • Add sliced mushrooms and cook for 2 minutes.
  • Add the tomato paste and cook for 1 minute.
  • Add the browned meat, crushed tomatoes, oregano, salt, and pepper, stir well to combine.
  • Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
  • Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour. Stir every 10 minutes. Add some water if the sauce starts to look dry.
  • About 20 minutes before the sauce is done cooking, bring a pot of water to boil.
  • Cook the pappardelle noodles according to manufacturer's direction.
  • Top pasta with beef bolognese sauce and garnish with shaved Parmesan cheese and parsley.