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Pappardelle à la Bolognese with Parmesan Crisps

& Celery Salad

Cooking time

35 minutes


2 / 4


1091 /serving

Pappardelle are flat, broad ribbons of pasta that weave and twist their way elegantly around whatever your culinary imagination can throw their way. Our fresh pappardelle are loving every second of our homemade Bolognese sauce, packed with ground beef, plenty of aromatics and a custom spice blend. And you’ll love the golden Parmesan crisps we’re whipping up in just minutes, impossibly savoury and totally addictive! We’re adding a touch of crunch with a refreshing cucumber and celery side salad. Our vote is for pasta night every night!

"I had the opportunity to cook and taste this stellar meal and I think I have found the perfect fall pasta dish! I love fresh pappardelle, and can't get enough of this quick homemade bolognese sauce that doesn't require a full day of cooking. The magic touch, however, is the Parmesan crisps; crispy and just the ideal amount of saltiness to transform every mouthful!"

We will send you:

  • 285g Ground beef
  • 3 Garlic cloves
  • 1 Yellow onion
  • 4 Stalks of celery
  • 1 Lebanese cucumber
  • 1 Bunch of basil
  • 30ml White wine vinegar
  • 398ml Diced tomatoes
  • 225g Fresh pappardelle
  • 30g Parmigiano Reggiano
  • 5g Pappardelle a la bolognese spice blend (garlic, oregano, paprika, onion, fennel seeds, basil, black pepper, thyme, red pepper bell, ginger, sunflower oil)

You will need:

Large high-sided pan
Sheet pan
Olive oil
Salt & pepper
Total Fat
53 g
Saturated Fat
17 g
924 mg
Total Carb
99 g
10 g
52 g
11 g
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Mise en place
Preheat the oven to 400°F. Bring a medium pot of salted water to boil. Mince the garlic. Peel, halve and small dice the onion. Thinly slice the celery stalks on the diagonal. Thinly slice the cucumber into rounds. Pick the basil leaves off the stems.
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Start the bolognese
In a large high-sided pan, heat a drizzle of olive oil on medium. Add the onion and garlic. Cook, stirring frequently, 2 to 3 minutes, until the onion is translucent. Add the ground beef; season with the spice blend and S&P. Cook, breaking up the meat with a wooden spoon, 7 to 8 minutes, until the meat is cooked through.
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Finish the bolognese
Add the diced tomatoes and 1 cup of water to the pan of vegetables and beef (double for 4 portions); bring to a boil. Reduce the heat and let simmer, stirring occasionally, 6 to 8 minutes, until the sauce has thickened; season with S&P to taste.
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Make the Parmesan crisps
While the sauce cooks, on a parchment-lined sheet pan, spoon tablespoon-sized mounds of Parmesan cheese, leaving a bit of space between each mound; flatten each mound into rounds 2-inches wide. Bake, 4 to 5 minutes, until golden brown. Remove from the oven and let cool completely.
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Cook the pasta
While the sauce is cooking, add the pasta to the pot of boiling water, separating the strands with your hands as you add them in. Cook, stirring occasionally, 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a little olive oil to prevent from sticking together.
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Make the salad & serve
In a bowl, combine the celery, cucumber, vinegar and a drizzle of olive oil; season with S&P and toss to combine. Add the cooked pasta and basil (roughly chop before adding) to the pot of sauce. Cook, stirring frequently, 2 to 3 minutes, until the pasta is thoroughly coated; season with S&P to taste. (If the sauce seems dry, gradually add the pasta cooking water to achieve your desired consistency). Divide the finished pasta between your plates. Top with the Parmesan crisps and serve the salad on the side. Bon appétit!