Healthier Braised Beef Bolognese Pappardelle with Rosemary Garlic Bread

A healthier version of the classic pasta dish with lean braised beef bolognese served over whole wheat pappardelle and an updated rosemary garlic bread.

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Step 1

Preheat oven to 160°C (325°F).

Step 2

In an ovenproof pot, cook pancetta until golden and crispy. Remove and set aside.

Step 3

In the same pot, heat olive oil and sear the lean beef on all sides until browned. Remove and set aside.

Step 4

Add onion, carrots, celery, and garlic. Sauté 5-6 minutes until lightly golden.

Step 5

Stir in tomato paste and cook for 2 minutes.

Step 6

Pour in red wine and scrape the bottom to deglaze.

Step 7

Add pureed tomatoes, low-sodium beef stock, bay leaves, salt, pepper, and reserved pancetta. Return the beef to the pot.

Step 8

Cover and bake for 3 hours, until the beef is tender and shreds easily.

Step 9

Remove the beef, shred it, and return it to the sauce. Add Greek yogurt and stir well.

Step 10

Cook whole wheat pappardelle al dente, reserve 1 cup cooking water, and toss with sauce.

Step 11

Serve pasta topped with sauce and fresh Parmesan.

Step 12

Sauté garlic in a pan with olive oil for 2-3 minutes. Add rosemary and chili flakes, cook 1 more minute.

Step 13

Mix this with the unsalted butter and Parmesan until well combined.

Step 14

Spread the butter mixture over whole grain baguette halves. Add Parmesan, low-fat mozzarella, and a sprinkle of rosemary. Bake 12-15 minutes until golden and crisp.