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Bolognese Ragù With Pappardelle

Bolognese Ragù With Pappardelle

Rating
4.5rating out of 5

(4158 reviews from our customers)

Prep Time

45 min

Cuisine

Italian

Enhance this authentic ragù alla Bolognese with fresh tomatoes, fresh basil and a quick splash of milk, true Bolognese style. Bellissimo!

Prep Time

45 min

Cuisine

Italian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
beef stock cube (new5/18)
1 Knorr beef stock cube †
35g grated Italian hard cheese
35g grated Italian hard cheese †
basil 3.18
5g basil
Onion
1 brown onion
Cherry-tomatoes
125g cherry tomatoes
garlic-clove
2 garlic cloves
Carrot
1 carrot
dried-oregano
1 tsp dried oregano
Tomato-paste
1 tomato paste sachet (32g)
paprdelle
190g pappardelle pasta †
British beef mince 2
250g pork & beef ragù mince
You Will Need
Milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 5g basil
  • 1 brown onion
  • 125g cherry tomatoes
  • 1 garlic clove
  • 1 carrot
  • 1 tsp dried oregano
  • 1 tomato paste sachet (32g)
  • Pappardelle (190g)<span class="strong">†</span>
  • 250g pork & beef ragu mince
Typical Values per 100g per serving
Energy 806 kJ
192 kcal
3358 kJ
799 kcal
Fat
of which saturates
6.8 g
3.2 g
28.4 g
13.3 g
Carbohydrate
of which sugars
20 g
3.2 g
83.2 g
13.4 g
Fibre 1.5 g 6.1 g
Protein 12.1 g 50.5 g
Salt 0.77 g 3.2 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
5g basil
basil (100%)
1 brown onion
brown onion
125g cherry tomatoes
cherry tomatoes
1 garlic clove
garlic
1 carrot
carrot
1 tsp dried oregano
dried oregano
1 tomato paste sachet (32g)
Tomatoes
Pappardelle (190g)
Durum wheat semolina (gluten), water. May contain soya
250g pork & beef ragu mince
beef (45%), pork (45%), bacon lardons (10%)
Allergens
  • Allergens highlighted by † (celery, milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Bolognese Ragù With Pappardelle

Boil a kettle

Peel and finely dice the brown onion[s]

Top, tail and finely dice the carrot[s] 

 

2 Bolognese Ragù With Pappardelle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the diced onion and carrot with a pinch of salt and cook for 4-5 min or until softened

3 Bolognese Ragù With Pappardelle

While the onion and carrots are cooking, peel and finely slice (don't chop!) the garlic

Halve the cherry tomatoes

4 Bolognese Ragù With Pappardelle

Once the onion has softened, add the pork & beef ragù mince and cook for 3-4 min further, breaking up with a wooden spoon as you go

Add the sliced garlic, halved cherry tomatoes and dried oregano and cook for 4-5 min or until the tomatoes are starting to break down 

Tip: Crush the tomatoes with a wooden spoon as you stir

5 Bolognese Ragù With Pappardelle

Dissolve the Knorr beef stock cube[s] and tomato paste in 150ml [250ml] boiled water

Stir in 50ml [100ml] milk – this is your stock

Once the tomatoes have started to break down, add the stock to the pan and cook for 15-20 min or until the sauce has thickened to a rich, bolognese-like consistency – this is your ragù

 

6 Bolognese Ragù With Pappardelle

Re-boil a kettle

Once the bolognese has been cooking for 5-10 min, add the pappardelle pasta to a pot of boiled water over a high heat with a generous pinch of salt

Tip: Italians say the water should be as salty as the sea!

Cook for 10-12 min or until tender with a slight bite (this is known as al denté) then once done, drain the pappardelle, reserving a cup of the starchy pasta water

7 Bolognese Ragù With Pappardelle

Meanwhile, pick the smaller leaves from the basil and set them aside for garnish

Chop the remaining basil finely, including the stalks

Stir the drained pappardelle and chopped basil through the ragù and give everything a good mix up – this is your Bolognese ragù with pappardelle

Tip: Add a splash of starchy pasta water if it's looking a little dry

8

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Serve the Bolognese ragù with pappardelle and garnish with the grated Italian hard cheese and reserved basil leaves

Season with a good grind of black pepper

Buon appetito!

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