Servings
4
servingsPrep time
10
minutesCooking time
40
minutesIngredients
2 lb pappardelle
2 lbs ground beef
1 lb andouille sausage (sliced, optional)
1 shallot (minced)
30 oz tomato canned sauce
10 cloves of garlic (minced)
2 sprigs of fresh basil (6-8 leaves)
1 tbsp tomato paste
1 tsp anchovy paste (optional)
1 tsp red pepper flakes (optional)
splash of white wine (optional)
olive oil
- Seasonings
kosher salt
black pepper
sugar
- Garnishes
grated parmesan
Italian parsley
Directions
- Place a pot on medium-high heat and add enough olive oil to coat the bottom of the pot. Add in the ground beef and brown. Add salt to taste. Once the ground beef is fully browned, remove from the pot and brown the andouille sausage.
- While the meat is browning, prep the rest of the ingredients.
- Remove all of the meat from the pot and reduce the heat to medium. Add in enough olive oil to coat the pot. Add in the red pepper flakes, shallots, garlic, and stems from the basil sprigs. Fry for 2-3 minutes while occasionally stirring to prevent burning. Remove the stems and then add in the tomato paste and anchovy paste. Mix to incorporate and cook an additional 1-2 minutes. Add in a splash of white wine and the tomato sauce. Add the browned meat back into the pot and stir to incorporate. Add in the basil leaves and simmer for 20 to 30 minutes.
- While the sauce is simmering, cook the pasta in salted boiling water until al dente.
- Once the sauce has reached the desired thickness, season to taste with salt, black pepper, and sugar. In another pan on medium heat, add the pappardelle and meat sauce to combine.
- Garnish with grated parmesan and Italian parsley.
Notes
- If you have time, I would let sauce simmer and reduce for an hour to really intensify the flavors. However, 20 to 30 minutes will work just fine. Depending on the canned tomato sauce, some additional sugar or balsamic vinegar may add another layer of flavor to the sauce.
- Ground beef can be substituted with ground pork or turkey. I’ve always wanted to experiment making a vegetarian/vegan version of this with firm tofu, so that may come up in another post 🙂
- If you can’t find pappardelle, I recommend substituting with tagliatelle, rigatoni, or fettuccine.
- This is recipe is super easy, but it also uses a lot of techniques to get the most out of the ingredients. For example, browning the meat, creating an aromatic olive oil using the garlic, shallots, and basil stems, and doubling down on umami with tomato paste and anchovy paste.
