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Peasant Bolognese with Yellow Bell Pepper Pappardelle

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Serving Size: 
  • 3/4 lb. Pappardelle’s Yellow Bell Pepper Pappardelle
  • 2 cups ground beef
  • 1 onion, chopped
  • 1 tablespoon Bella Sol California Extra Virgin Olive Oil
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 2/3 cup beef stock
  • 4 chorizo sausages
  • 1 ear fresh corn
  • 1 (7 oz.) can chopped tomatoes
  • 1 tablespoon fresh cilantro, chopped*
  • Salt and freshly ground pepper, to taste
  • Fresh cilantro, as garnish*

*Or use 2 oz. of Pappardelle's Cilantro & Roasted Poblano Chile Pesto

  1. In a large skillet, heat oil and cook ground beef for 5 minutes. Add onion and chili powder and cook for additional 3 minutes.
  2. Stir in Worcestershire sauce and flour and cook for 1 more minute. Then add beef stock.
  3. Slice the chorizo sausages. Stir into the skillet the sausages, corn, tomatoes and cilantro. (-Or- *Use 2 oz. of Pappardelle’s Cilantro & Roasted Poblano Chile Pesto in place of cilantro.) Season well. Bring to a boil. Reduce the heat and simmer for 30 minutes. Sauté garlic and onion over medium heat until garlic turns light golden.
  4. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain.
  5. When serving, place sauce on top of pasta and garnish with fresh cilantro.

From This Recipe

$6.49 | 7 oz. container