Bolognese Made by a Polish Girl
Discover a comforting twist on a classic dish with *Bolognese Made by a Polish Girl*, a hearty, flavor-packed recipe that combines traditional Italian techniques with a dash of Polish flair. This rich and velvety bolognese starts with a classic base of sautéed onions, carrots, and celery, followed by tender ground beef and pork. The surprising addition of diced Polish kielbasa infuses the sauce with a smoky, savory depth, setting it apart from the typical. Simmered low and slow in a rich blend of tomatoes, beef broth, and milk, and seasoned with marjoram and nutmeg, this bolognese creates a luxurious sauce perfect for coating silky pappardelle pasta. Topped with fresh parsley and a generous sprinkle of Parmesan, this dish offers a delightful fusion of cultural traditions that’s perfect for a cozy dinner or impressing guests with something unique.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium carrot, finely diced
- 1 small celery stalk, finely diced
- 500 grams ground beef (80% lean)
- 250 grams ground pork
- 2 garlic clove, minced
- 2 tablespoons tomato paste
- 400 grams crushed canned tomatoes
- 250 milliliters beef broth
- 150 milliliters whole milk
- 2 bay leaf
- 1 teaspoon dried marjoram
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 200 grams Polish smoked sausage (kielbasa), diced
- 400 grams pappardelle pasta
- 2 tablespoons fresh parsley, chopped
- 50 grams Parmesan cheese, grated
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté for 7-8 minutes, stirring occasionally, until softened and fragrant.
Increase the heat to medium-high and add the ground beef and ground pork to the skillet. Cook for 8-10 minutes, breaking the meat apart with a spoon, until it browns evenly.
Stir in the minced garlic and cook for an additional 1-2 minutes.
Add the tomato paste and stir to coat the meat and vegetables. Cook for another 2 minutes to intensify the flavor.
Pour in the crushed canned tomatoes and beef broth. Stir well to combine.
Add the milk, bay leaves, dried marjoram, ground nutmeg, salt, and black pepper. Stir thoroughly.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet, leaving a small gap for steam to escape, and let the sauce simmer for 90 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until al dente.
During the last 15 minutes of sauce cooking, add the diced Polish smoked sausage (kielbasa). Stir to incorporate.
Once the sauce has thickened and the flavors are well developed, remove the bay leaves and adjust the seasoning as needed.
Drain the cooked pappardelle pasta and toss it with the sauce, ensuring the noodles are well coated.
Garnish with freshly chopped parsley and grated Parmesan cheese before serving.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 195 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 859 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
