I often think…”I wish I had a little Italian in me”
Ground Beef and Sausage Pappardelle in Bolognese
1 lb. ground beef
1 lb. Italian sausage, casings removed
2 tbsp olive oil
1 large yellow onion, diced
4 garlic cloves, minced
2 (28 oz) cans crushed tomatoes
4 tbsp tomato paste
2 tsp Italian seasoning
Red pepper flakes, to taste
1 cup heavy cream
Kosher salt and fresh-ground pepper, to taste
16 oz pappardelle pasta
Fresh parsley, for garnish
Fresh-grated Parmesan, for serving
Heat olive oil in a large skillet over medium heat. Add beef and sausage, crumble and cook until browned. Drain excess fat.
Stir in onions and garlic. Cook 3–4 minutes until softened.
Mix in tomato paste, crushed tomatoes, seasoning, and red pepper flakes. Simmer uncovered for 30 minutes.
Stir in cream and let simmer another 5 minutes. Taste and adjust seasoning.
Boil the pappardelle in salted water until al dente (about 8 minutes). Drain and toss with sauce.
Plate and top with Parmesan and chopped parsley.