93/7 beef (2 lb.)
Salt (2 tsp)
Black pepper (2 tsp)
Yellow onion (300g – diced)
Carrot (300g – diced)
Celery (300g – diced)
Garlic (4 cloves)
Fresh thyme (~5-6 stems)
Tomato paste (1 tbsp)
Beef broth (450g)
Milk (200g)
Pappardelle pasta (250g)
Parmesan (25g – grated)
Add the pasta to a pot of boiling water and let boil until al dente. Drain, then set to the side.
Place the ground beef in a skillet on high heat, then season with the listed seasonings. Let sear until the fat is fully rendered and beef is cooked through, then remove from the pan.
In the same skillet on medium heat, spray with oil, then toss in the diced yellow onion, diced carrot, and diced celery. Once color begins to form, toss in the minced garlic and let sear until it becomes fragrant (~30 seconds).
Add in the tomato paste, mix well, then let cook for ~1 minute. Pour back in the ground beef, then add in the beef broth, milk, and thyme sprigs. Cover with a lid, then bring to simmer and let cook for ~4-5 hours, or until the sauce becomes thickened to your liking.
To prep, mix together the cooked pasta and bolognese in a large mixing bowl, then add equal portions to your containers (or bowl). Optionally garnish with grated parmesan (would recommend) and you’re ready to enjoy! 🙂
