Beef Bolognese with Fresh Pappardelle Pasta & Brussels Sprouts

Beef Bolognese

with Fresh Pappardelle Pasta & Brussels Sprouts

2 Servings
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From the Test Kitchen

This comfort food classic has been a mainstay of Northern Italy for centuries. Named for the province of Bologna, the first recorded recipe for “ragú alla bolognese” dates back to the 1700s. Since then, the recipe hasn’t changed much. It’s still a simple, hearty, meat-based sauce that gets its flavors from traditional aromatics and herbs. In our version, you’ll add fresh Brussels sprouts leaves at the very end to bring a fresh crunch to this delightful pasta.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Beef Bolognese with Fresh Pappardelle Pasta & Brussels Sprouts
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the Brussels sprouts; pluck off the bright, green leaves until you reach the lighter cores. Place the leaves in a small bowl and discard the cores. Peel and mince the garlic. Peel and small dice the carrot. Peel and small dice the onion. Small dice the celery. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves to get 1 tablespoon of minced rosemary (you may have extra).

Cook the aromatics:
2 Cook the aromatics:

In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, carrot, celery, onion and rosemary; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

Add the tomato paste:
3 Add the tomato paste:

Add the tomato paste to the pan of aromatics. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and deep red in color.

Cook the beef:
4 Cook the beef:

Add the beef to the pan of vegetables and tomato paste. Season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Remove from heat and set aside.

Cook the pasta:
5 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until just shy of al dente. Reserve 1½ cups of the pasta water; drain the pasta thoroughly and transfer directly to the pan of vegetables and beef. Add 1 cup of reserved pasta water to the pan. Cook on medium heat, stirring occasionally to coat the pasta, 2 to 3 minutes, or until thoroughly combined.

Finish & plate your dish:
6 Finish & plate your dish:

Add the Brussels sprout leaves and all but a pinch of the Parmesan cheese to the pan of pasta. Cook, stirring to coat the noodles, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Season with salt and pepper to taste. Remove from heat. To plate your dish, divide the pasta between 2 dishes. Garnish with the remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the Brussels sprouts; pluck off the bright, green leaves until you reach the lighter cores. Place the leaves in a small bowl and discard the cores. Peel and mince the garlic. Peel and small dice the carrot. Peel and small dice the onion. Small dice the celery. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves to get 1 tablespoon of minced rosemary (you may have extra).

2 Cook the aromatics:

In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, carrot, celery, onion and rosemary; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

Cook the aromatics:
Add the tomato paste:
3 Add the tomato paste:

Add the tomato paste to the pan of aromatics. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and deep red in color.

4 Cook the beef:

Add the beef to the pan of vegetables and tomato paste. Season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Remove from heat and set aside.

Cook the beef:
Cook the pasta:
5 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until just shy of al dente. Reserve 1½ cups of the pasta water; drain the pasta thoroughly and transfer directly to the pan of vegetables and beef. Add 1 cup of reserved pasta water to the pan. Cook on medium heat, stirring occasionally to coat the pasta, 2 to 3 minutes, or until thoroughly combined.

6 Finish & plate your dish:

Add the Brussels sprout leaves and all but a pinch of the Parmesan cheese to the pan of pasta. Cook, stirring to coat the noodles, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Season with salt and pepper to taste. Remove from heat. To plate your dish, divide the pasta between 2 dishes. Garnish with the remaining Parmesan cheese. Enjoy!

Finish & plate your dish:
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