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Bolognese Goulash with Pappardelle

A new take on traditional bolognese, you'll love this easy weeknight dinner - by Jane Ash
  • 04 Apr 2019
Bolognese Goulash with Pappardelle
Prep: 5 Minutes - Cook: 25 Minutes - Easy - Serves 4
Proudly supported by

Jam-packed full of flavour, you will LOVE this delicious bolognese recipe 

Ingredients

1 large onion, finely chopped

500g pork and veal mince

2 tablespoons tomato paste

1 ½ tablespoons ground paprika

500g jar pasta sauce with garden vegetables

180g tub char-grilled capsicum strips, drained (1 cup)

1 beef stock cube (10g), crumbled

375g pappardelle

Sour cream and chopped fresh parsley, to serve

Method

  1. Heat a lightly oiled, large, non-stick frying pan over a high heat. Add onion. Cook, stirring occasionally, until soft. Add mince. Cook, stirring to break up mince for about 8 minutes, or until browned. 

  2. Add paste and paprika. Cook, stirring, for 1 minute. Stir in sauce, capsicum strips, stock cube and 1 cup water. Bring to boil.
    Gently boil, stirring occasionally, for about 10 minutes, or until thickened.

  3. Meanwhile, cook pasta in a stockpot of boiling, salted water, until tender. Drain.

  4. Serve pasta topped with meat sauce. Dollop with sour cream. Sprinkle with parsley. 

     

    TIP! You can replace pappardelle with any pasta of your choice, such as penne or fettucine. Meat sauce can be made up to two days ahead. Keep refrigerated. Reheat before serving.

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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