Pappardelle In Creamy Bolognese Sauce


I love how pasta comes in different shapes and sizes. My mood always determines the type of pasta I eat/cook hehe :)! So on this particular fine day it had to be Pappardelle. I wanted to try something a little bit different with the sauce so I made the bolognese more creamy rather than the usual tomato sauce. Hope you like the recipe.


Ground Fresh Minced Beef
1 Whole jar of Bolognese Sauce
1/2 Tablespoon Black Pepper
2 Scotch Bonnets (chilli, or none, optional)
1 or 2 Onions (up to you)
1 Teaspoon Minced Ginger
1 Teaspoon Minced Garlic
1/2 Tablespoon Dried Thyme
1/2 Tablespoon Dried Parsley
2 Knorr Cubes
1 Tablespoon Olive Oil
knob of Butter
1 Bag of Pappardelle Pasta
Salt (to your taste)
1 Cup Heavy or Light Cream
1 Tablespoon Grated Parmesan Cheese
Fresh Coriander or Parsley to serve


Heat the wok, add olive oil and turn the heat down a bit, then add the onions. Once softened, add the mince and all the spices, mix well until well combined. Keep stirring for about 10 minutes until fully browned. In another pan or pot, add some water and bring to boil, then add the pasta and cook for no longer than 8-10 minutes. Add the bolognese sauce while the paster is cooking and let it simmer for about 15 minutes then add the cream in last and stir! Voilà! Serve with the pasta and garnish with parmesan cheese and fresh coriander. Bon Appétit!!!! 🙂


2 Comments Add yours

  1. Sayo says:

    Hi Chef Zee,
    Can I use coconut milk instead of the cream?
    Did you buy your pasta in a supermarket in Nigeria?

    Thank you


    1. Hi dear, sorry I am only just seeing your message. No because coconut milk & cream aren’t the same. I’m not in Nigeria but you can get different types of Pastas at places like Shoprite or Amigo. You can also use Tagliatelle if you can’t find Pappardelle!

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