COOKBOOK: Flavours of Urban Melbourne

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Another pasta dish this week! Pappardelle is a very broad pasta strip similar to fettuccine. A bolognese is a bolognese. There are many different varieties & options to make this classic sauce.

This was delicious! Although, I do have to admit that I did forget the celery!!

I always make enough pasta to last me another day or two. It will alway taste better the day after!




2 carrots, diced

2 brown onions, diced

200g mushrooms, chopped

2 celery sticks, chopped (I forgot to add!)

olive oil

2 bay leaves

700g tomato puree

2 tablespoons tomato pasta

350g mince beef

1 cup white wine

salt & pepper


500g pappardelle pasta (dry)

Heat oil in deep pot. Sauté all the vegetables. Add the bay leaves. Simmer for 10mins.

Heat some olive oil in deep frying pan. Add the mince and fry it lightly (for approx 2-3mins only) Set aside.

Add tomato puree and paste to vegetable mix. Add the fried mince. Add the wine. Simmer for 20mins. Remove bay leaves.

In the meantime, bring a large pot of water to boil. Add a teaspoon of oil and salt to the water. Add the pappardelle , simmer, and cook as per package instructions.

Drain pasta and if the bolognese is not yet ready , take a few tablespoons of the juices of the bolognese and add it immediately to the pasta to stop it from sticking. Mix through it.

Once the bolognese is cooked, add it to the pasta and mix well. The pasta will absorb all the juices but also enhance the flavour.

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