Pappardelle Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	123%	45%
fat	3%	4%
aromatics	42%	26%
vegetables and beans	197%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tbsp. extra-virgin olive oil
150 g	1 small yellow onion, finely chopped
61 g	1 medium carrot, peeled and finely chopped
40 g	1 stalk celery, finely chopped
	Kosher salt
	Freshly ground black pepper
6 g	2 cloves garlic, minced
454 g	1 lb. ground beef
33 g	2 tbsp. tomato paste
79 g	1/3 c. red wine
794 g	1 (28-oz.) can crushed tomatoes
237 g	1 c. water
1 g	1 tsp. dried oregano
1 g	1/2 tsp. crushed red pepper flakes
244 g	1 c. milk
454 g	1 lb. pappardelle
	Freshly grated Parmesan

Method: 6 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Both of my parents families are from Lucca, Italy. My mother used to make her own spaghetti sauce in a HUGH stock pot. She started it exactly the way this one started, by sautéing onions, carrots, and celery in some olive oil. She and her family never used ” — a cook, 5★

“I have been making my own sauce for years, but this recipe looked so interesting that I had to try it I loved the technique of how you mixed in the tomato paste. My wife and I loved the meal. The sauce was great and the noodles were outstanding. I had never” — a cook, 5★