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Pappardelle With Bolognese Sauce

 
One serving costs about $3.67 One serving costs about $3.67

$3.67 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

Pappardelle With Bolognese Sauce might be just the main course you are searching for. For $3.67 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 967 calories, 53g of protein, and 49g of fat. This recipe is liked by 1 foodies and cooks. If you have parmesan cheese, thyme, bacon, and a few other ingredients on hand, you can make it. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is good. Try Pappardelle With Bolognese Sauce, Homemade Pappardelle with Bolognese Sauce, and Slow-Cooker Bolognese Sauce over Pappardelle Pasta for similar recipes.

Ingredients

Servings:
2
2  bay leaves
bay leaves
28 oz
28 oz canned beef broth
canned beef broth
1 large
1 large carrot
carrot
0.5 cups
0.5 cups celery
celery
1 cup
1 cup dry red wine
dry red wine
1 Tbsp
1 Tbsp fresh thyme
fresh thyme
4
4  garlic cloves
garlic cloves
1 lb
1 lb ground pork
ground pork
1 lb
1 lb ground veal
ground veal
some
some olive oil
olive oil
some
some parmesan cheese
parmesan cheese
1 lb
1 lb pasta
pasta
2 slices
2 slices diced thick-cut bacon
diced thick-cut bacon
1.5 cups
1.5 cups canned tomato puree
canned tomato puree
1 cup
1 cup white yellow onion
white yellow onion
2  bay leaves
2
bay leaves
28 oz canned beef broth
28 oz
canned beef broth
1 large carrot
1 large
carrot
0.5 cups celery
0.5 cups
celery
1 cup dry red wine
1 cup
dry red wine
1 Tbsp fresh thyme
1 Tbsp
fresh thyme
4  garlic cloves
4
garlic cloves
1 lb ground pork
1 lb
ground pork
1 lb ground veal
1 lb
ground veal
some olive oil
some
olive oil
some parmesan cheese
some
parmesan cheese
1 lb pasta
1 lb
pasta
2 slices diced thick-cut bacon
2 slices
diced thick-cut bacon
1.5 cups canned tomato puree
1.5 cups
canned tomato puree
1 cup white yellow onion
1 cup
white yellow onion

Equipment

spatula
spatula
pot
pot
spatula
spatula
pot
pot


Instructions

  1. Heat oil in heavy large pot over medium-high heat. Add bacon and saut until just beginning to brown (about 5-6 minutes).
  2. Add onion, celery, carrot, garlic, and thyme; saut 5 minutes.
  3. Add veal and pork; saut until brown and cooked through, breaking up meat with spatula, about 10 minutes.
  4. Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.
  5. Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour.
  6. Season with salt and pepper.
  7. Boil pasta in large pot of boiling salted water until just tender but al dente (firm to bite), stirring often. Drain. Transfer to pot with sauce; toss.
  8. Serve with Parmesan.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.67
Ingredient
2 bay leaves
28 ounces canned beef broth
1 large carrot
½ cups celery
1 cup dry red wine
1 tablespoon fresh thyme
4 garlic cloves
1 pound ground pork
1 pound ground veal
some olive oil
some parmesan cheese
1 pound pasta
2 slices diced thick-cut bacon
1.5 cups canned tomato puree
1 cup white yellow onion
Price
$0.04
$1.88
$0.13
$0.19
$3.13
$0.37
$0.27
$3.01
$5.03
$1.00
$3.79
$0.97
$1.03
$0.84
$0.35
$22.04

Tips

Health Tips

  • If you prefer lean meat and you can't find ground pork (which is generally leaner than ground beef), look for extra lean ground beef, ground turkey, or even ground bison.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
968 Calories
52g Protein
49g Total Fat
69g Carbs
31% Health Score
Limit These
Calories
968
48%

Fat
49g
76%

  Saturated Fat
16g
106%

Carbohydrates
69g
23%

  Sugar
7g
8%

Cholesterol
144mg
48%

Sodium
1196mg
52%

Alcohol
4g
23%

Get Enough Of These
Protein
52g
106%

Selenium
83µg
119%

Phosphorus
715mg
72%

Vitamin B3
13mg
65%

Vitamin A
2678IU
54%

Vitamin B1
0.77mg
51%

Manganese
0.97mg
48%

Vitamin B6
0.95mg
47%

Calcium
435mg
44%

Zinc
6mg
43%

Vitamin B2
0.64mg
38%

Vitamin B12
2µg
34%

Potassium
1148mg
33%

Copper
0.57mg
28%

Magnesium
112mg
28%

Vitamin E
3mg
25%

Iron
4mg
24%

Vitamin B5
2mg
24%

Fiber
4g
19%

Vitamin C
12mg
16%

Vitamin K
15µg
15%

Folate
50µg
13%

Vitamin D
0.2µg
1%

covered percent of daily need

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