Your family will ask for seconds of this hearty beef bolognese sauce served with pappardelle pasta! Lean ground beef is simmered in a crushed tomato sauce.
Heat 2 tablespoons olive oil over medium-high heat in a large, heavy saucepan.
Add ground beef and brown the meat well, using a large spoon to break up the pieces and occasionally stirring about 5 to 7 minutes or until the beef is no longer pink.
Transfer cooked meat to a medium-sized bowl. Wipe the pan clean with paper towel.
Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
Add carrots and onions to the pan and cook until the vegetables begin to soften, stirring often about 5 minutes.
Add garlic and cook for 1 minute.
Add sliced mushrooms and cook for 2 minutes.
Add the tomato paste and cook for 1 minute.
Add the browned meat, crushed tomatoes, oregano, salt, and pepper, stir well to combine.
Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour. Stir every 10 minutes. Add some water if the sauce starts to look dry.
About 20 minutes before the sauce is done cooking, bring a pot of water to boil.
Cook the pappardelle noodles according to manufacturer's direction.
Top pasta with beef bolognese sauce and garnish with shaved Parmesan cheese and parsley.