#pappardelle

jax lasso art practice :)

The new lasso fill tool in sketchbook is amazing but it closes tge app every few minutes and crashes lol

Crusty old tablet croaking at new update

Anyways this is fun and the artstyle change is very satisfying :)

The wide ribbon-like pasta in Pappardelle Bolognese is covered in a rich and savory meat sauce. It is a hearty and flavorful Italian classic.

Ingredients: 400g pappardelle pasta. 500g ground beef. 2 tbsp olive oil. 1 onion, finely chopped. 2 carrots, finely chopped. 2 celery stalks, finely chopped. 4 garlic cloves, minced. 400g canned crushed tomatoes. 1 cup beef broth. 1/2 cup red wine. 2 tbsp tomato paste. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Heat olive oil in a large pan over medium heat. Add onion, carrots, and celery. Saut until softened, about 5 minutes. Add garlic and cook for another minute. Increase heat to high, add ground beef. Cook until browned. Stir in tomato paste, oregano, and basil. Cook for 2 minutes. Pour in red wine, cook until reduced by half. Add crushed tomatoes and beef broth. Bring to a simmer, then reduce heat to low. Cover and let simmer for 1-2 hours, stirring occasionally. Cook pappardelle pasta according to package instructions until al dente. Serve the Bolognese sauce over the cooked pappardelle pasta. Garnish with grated Parmesan cheese. Enjoy!

Prep Time: 20 minutes

Cook Time: 90 minutes

The wide ribbon-like pasta in Pappardelle Bolognese is covered in a rich and savory meat sauce. It is a hearty and flavorful Italian classic.

Ingredients: 400g pappardelle pasta. 500g ground beef. 2 tbsp olive oil. 1 onion, finely chopped. 2 carrots, finely chopped. 2 celery stalks, finely chopped. 4 garlic cloves, minced. 400g canned crushed tomatoes. 1 cup beef broth. 1/2 cup red wine. 2 tbsp tomato paste. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Heat olive oil in a large pan over medium heat. Add onion, carrots, and celery. Saut until softened, about 5 minutes. Add garlic and cook for another minute. Increase heat to high, add ground beef. Cook until browned. Stir in tomato paste, oregano, and basil. Cook for 2 minutes. Pour in red wine, cook until reduced by half. Add crushed tomatoes and beef broth. Bring to a simmer, then reduce heat to low. Cover and let simmer for 1-2 hours, stirring occasionally. Cook pappardelle pasta according to package instructions until al dente. Serve the Bolognese sauce over the cooked pappardelle pasta. Garnish with grated Parmesan cheese. Enjoy!

Prep Time: 20 minutes

Cook Time: 90 minutes

A delightful and simple pasta dish featuring wide pappardelle noodles tossed with toasted pine nuts, garlic-infused olive oil, and Parmesan cheese.

Ingredients: 300g pappardelle pasta. 1/2 cup pine nuts. 3 tbsp olive oil. 3 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Salt and black pepper to taste. Fresh parsley for garnish.

Instructions: Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside. In a large skillet, toast the pine nuts over medium heat until lightly golden, stirring frequently. Remove from skillet and set aside. In the same skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add the cooked pappardelle pasta to the skillet, tossing to coat evenly with the garlic-infused oil. Season with salt and black pepper to taste. Remove from heat and sprinkle toasted pine nuts and grated Parmesan cheese over the pasta. Toss gently to combine. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes