Beef Bolognese Pappardelle with Shaved Parmesan
The classic, long-simmered meaty tomato sauce of Bologna, Italy is traditionally served over wide ribbons of fresh pasta known as pappardelle. We’ve based our short-cut version on the traditional recipe, using a base of onion, celery, carrots and garlic sautéed in olive oil to develop their flavor. Instead of a combination of beef, pork, veal and sometimes Italian sausage, this recipe calls simply for grass-fed ground beef, which plenty flavorful on its own. You can present the sauce neatly over freshly cooked pasta, or toss the two together before plating and serving. Either way, the crowning touch of shaved Parmesan scattered over hot pasta just before you lift your fork for the feast is nothing short of heavenly.