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Alfredo Bolognese Pasta

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Servings 2

Ingredients
  

Bolognese Sauce

  • 2 tbsp olive oil
  • ½ lb ground beef
  • 2 tbsp finely diced onion
  • 2 tbsp finely diced celery
  • 2 tbsp finely diced carrot
  • 2 tbsp garlic cloves, minced
  • 1 ½ tsp garlic powder
  • 1 ½ tsp onion powder
  • ½ tsp oregano
  • 1/4 tsp salt
  • 1 tbsp tomato paste
  • 2 tbsp red wine
  • 1 ½ cup crushed tomatoes
  • 1 ½ cup beef broth

Add to the Sauce

  • 2 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 1 bay leaf
  • 1 tbsp garlic powder
  • ¼ tsp black pepper
  • ½ tbsp onion powder
  • pinch of red pepper flakes
  • 1 tsp salt
  • 1 tbsp basil, chiffonade
  • 1 tbsp half and half

Alfredo Pasta

  • 2 tsp onion, finely diced
  • 2 garlic cloves, finely minced
  • 4 oz pappardelle pasta
  • 2 cups heavy cream
  • 1 cup grated Parmesan
  • pinch of nutmeg
  • ¼ tsp ground white pepper
  • ½ tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 2 springs fresh thyme

Instructions
 

Prepare the Meat:

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the finely diced carrots, celery, and onion. Sauté for 3 minutes until softened.
  • Add the minced garlic and sauté for another minute until fragrant.
  • Add the ground beef and cook for 1 minute. Season with 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1/2 tsp oregano, and 1/4 tsp salt.
  • Continue to cook the meat until browned, breaking it up with a spoon or rubber spatula.
  • Add the tomato paste and cook for another minute. If it gets too dry, add a bit of olive oil.
  • Pour in the red wine and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.

Make the Sauce:

  • Reduce the heat to low heat. Add the crushed tomatoes and beef broth to the skillet.
  • Season with chopped thyme, rosemary, bay leaf, garlic powder, black pepper, onion powder, red pepper flakes, and salt.
  • Stir to combine.
  • Bring the sauce to a simmer and cook for 45 minutes to 1 hour, stirring occasionally.
  • Remove the bay leaf and stir in the basil and half and half.
  • Keep warm on low heat until ready to serve.

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until al dente. Drain and set aside.

Prepare the Alfredo Sauce:

  • In a saucepan over medium heat, add a bit of olive oil and sauté the finely diced onion until translucent.
  • Add the minced garlic and cook for another minute until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer.
  • Season with a pinch of nutmeg, ground white pepper, garlic powder, onion powder, and salt.
  • Add the fresh thyme sprigs and let the sauce simmer for 5-7 minutes until thickened slightly.
  • Stir in the grated Parmesan cheese until melted and smooth.

Combine and Serve:

  • Remove the thyme sprigs from the Alfredo sauce.
  • Toss the cooked pappardelle pasta in the Alfredo sauce until well coated.
  • Plate the pasta and spoon the Bolognese sauce on top.
  • Garnish with additional Parmesan cheese and fresh basil if desired.
  • Enjoy this delicious Alfredo Bolognese Pasta!