Beef and Mushroom Pappardelle
A hearty pasta with browned beef and grated mushrooms simmered into a rich tomato sauce, tossed through wide pappardelle ribbons.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 30 ml olive oil2.03 tbsp olive oil
- 1 medium onion, diced
- 2 each garlic, minced
- 200 g bacon, chopped, use low-sodium if possible7.05 oz bacon, chopped, use low-sodium if possible
- 300 g ground beef10.58 oz ground beef
- 400 g mushroom, grated14.11 oz mushroom, grated
- 240 ml passata1.01 cup passata
- 240 ml beef broth, use low-sodium if possible1.01 cup beef broth, use low-sodium if possible
- 75 g spinach, chopped2.65 oz spinach, chopped
- 500 g pappardelle1.1 lb pappardelle
- salt (to taste), for over-1s and adults only
- black pepper (to taste), for over-1s and adults only
Steps
Make the Sauce
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Add the diced onion, minced garlic, and chopped bacon. Saute until the onion is translucent and the bacon is cooked, about 6 minutes.
- Raise the heat to high, add the ground beef, and fry until browned all over, breaking up any clumps with your spoon.
- Lower the heat to medium and add the grated mushrooms. Cook until softened and almost melting into the beef, about 5 minutes.
- Stir in the passata, beef broth, and chopped spinach, then reduce the heat to a gentle simmer.
- Simmer for 20 to 30 minutes, stirring now and then, until the sauce thickens and tastes rich.
Cook the Pasta
- While the sauce simmers, cook the pappardelle in a large pot of boiling unsalted water following the package directions, then drain.
Combine and Serve
- Toss the drained pasta through the sauce and serve warm. For over-1s and adults, add a little salt and pepper to taste at the end.
Nutrition
- Calories
- 573
- Protein
- 31g
- Fat
- 20g
- Carbs
- 68g
Tips by age
Chop the pappardelle into short, bite-size pieces and serve a small portion of sauce coated pasta. The bacon and broth add salt, so use low-sodium versions and keep portions modest for this age.
Choking safety: Cut long pasta ribbons into short pieces to prevent slurping a long strand.
Serve cut into short, forkable pieces. Mash any larger bits of beef with the back of a spoon so they are soft and easy to chew.
Choking safety: Cut long pasta into shorter lengths and break up any firm clumps of meat.
Serve as written with the pasta cut into shorter, bite-size lengths. Offer a small fork-friendly portion alongside water.
Choking safety: Shorten long pasta ribbons so they are easy to manage.
Serve as written. Most children this age can manage pappardelle, though you may snip the ribbons shorter if your child is still learning to twirl pasta.
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