Slow-Simmered Grass-Fed Beef Bolognese with Pappardelle (Pure Old-School Flavor)

Grass-Fed Beef Bolognese

Ingredients

• 2 lbs local grass-fed ground beef
• 3 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 carrots, finely diced
• 3 celery stalks, finely diced
• 4 cloves garlic, minced (or 2 tsp pre-minced)
• 3 Tbsp tomato paste (from a 6 oz can)
• ¾ cup dry red wine (optional but recommended)
• 1 can (28 oz) San Marzano whole tomatoes — blended or pulsed to desired texture
• ¾ cup whole milk or heavy cream
• ¾ tsp each dried oregano, basil & thyme
• ¼–½ tsp crushed red-pepper flakes (optional)
• Salt & fresh-ground black pepper to taste
• Fresh basil or parsley, chopped (for garnish)
• Grated Parmigiano-Reggiano or Pecorino Romano (for serving)
• 1½ lbs DeLallo pappardelle (or similar wide pasta)

Instructions

1. Sauté the Soffritto (Base Veggies)
   Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot and celery; sauté 8–10 minutes until softened and lightly golden. Add garlic and cook 1 minute more.
2. Brown the Beef
   Push vegetables aside; add ground beef. Season lightly with salt and pepper and cook 8–10 minutes until browned and moisture evaporates.
3. Caramelize the Tomato Paste
   Stir in tomato paste and cook 2–3 minutes until it turns a deep brick-red and fragrant.
4. Deglaze with Wine
   Pour in red wine and scrape up brown bits; simmer 3–4 minutes until reduced by half.
5. Add Tomatoes & Seasonings
   Stir in blended San Marzanos, oregano, basil, thyme and red pepper flakes. Bring to a gentle simmer.
6. Add Milk or Cream
   Slowly stir in milk or cream to soften acidity and add silkiness.
7. Slow Simmer for Depth
   Reduce heat to low and simmer 2½ to 3 hours, stirring every 30–40 minutes. Sauce should be thick, meaty and velvety. Add 1–2 Tbsp bone broth or water only if it tightens too much.
8. Cook the Pappardelle
   Boil in salted water until al dente; reserve ½ cup pasta water and drain.
9. Combine & Serve
   Toss pasta with Bolognese, adding a splash of pasta water if needed. Finish with fresh basil or parsley, a drizzle of olive oil and a shower of Parmesan.