The flavors of fresh rosemary and basil, onions and garlic mingle in a meat-based sauce called Bolognese, which can trace its origins back to Bologna, Italy.
In Italian cuisine it is customarily used to dress such broad, flat pastas as tagliatelle, fettuccine or pappardelle.
Here at Great Wolf Lodge, we use ground chuck and ground Italian sausage in this robust sauce and spoon it over a dish of hearty pappardelle.
If you would like to try it yourself at home, this recipe serves six people.
1 pound ground chuck
1 pound ground Italian sausage
1/4 cup plus 2 tablespoons olive oil
1/4 cup diced onion
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
3 tablespoons chopped fresh basil
1 teaspoon cracked black pepper
3 teaspoons kosher salt
1/4 cup red wine
1 and 1/2 tablespoons tomato paste
3 cans (12 ounces each) marinara sauce
8 ounces Parmesan cheese
1.5 pounds dry pappardelle pasta
In a large pot boil 3 quarts of water and 2 tablespoons kosher salt. When water comes to a boil add pasta and cook till al dente, about 4 minutes. Drain, rinse with cold water, and toss with ¼ cup olive oil.
In a large skillet over medium heat add 2 tablespoons olive oil, onions and garlic; cook till onions turn translucent. Add ground beef and sausage and brown. Drain excess fat. Put back on heat and add salt, pepper, rosemary and red wine and allow wine to reduce by half (about 4 minutes). Turn heat to low and add marinara and basil and simmer for about 30 minutes.
Add cooked pappardelle and allow to heat, remove and top with grated Parmesan cheese.