Pappardelle Bolognese Pasta with Himalayan Seasoned Salt

Stovetop
Written By Marc Cardinali

Our Himalayan Seasoned Salt is more than just a condiment; it's a passport to a global taste adventure. The Himalayan salt, revered for its mineral richness, provides a solid foundation, while the carefully curated mix of international spices adds depth and complexity. The result is a seasoning that enhances the natural goodness of ingredients.

Recipe by Marc Cardinali. From Cluck & Squeal.

Pappardelle Bolognese Pasta with Himalayan Seasoned Salt

Prep: 15 min
Cook: 45 min
Serves: 4
Method: Stovetop

Ingredients

The Sauce

  • 1 lb ground veal (or your choice of protein)
  • 1 tbsp Cluck & Squeal Seasoned Salt
  • 2 tbsp butter
  • 2 tbsp olive oil
  • ¾ cup chopped sweet onion
  • 2 cloves garlic, minced
  • ⅓ cup red wine
  • 3–4 cups beef bone broth, heated
  • 2–2½ cups crushed tomatoes
  • Cluck & Squeal Tasty Hot to taste, or chili oil and ½ minced chili (optional)
  • 2–3 tbsp grated Parmigiano-Reggiano

To Serve

  • About 1 lb fresh pappardelle (or your favourite pasta)
  • Your favourite cheese, for garnish (we used Montebello from Udder Way)
  • Finely chopped Italian parsley

Directions

1. Season the Veal

Season the ground veal with 1 tbsp Cluck & Squeal Seasoned Salt and let it dry-marinate for 20 minutes to 1 hour.

2. Build the Base

Melt the butter with the olive oil and sauté the onion and garlic over medium heat until translucent. Add the red wine and cook over medium-high heat for 2–3 minutes.

3. Brown & Simmer

Add the seasoned veal and reduce the heat to medium-low. When the meat is about halfway cooked, add 3–4 cups of hot beef bone broth and simmer on high, breaking up the meat to the texture you like.

4. Add the Tomatoes

Stir in the crushed tomatoes and reduce over medium heat for 10–15 minutes to start thickening. Add Tasty Hot (or chili oil and half a minced chili) to taste, then stir in 2–3 tbsp grated Parmigiano-Reggiano.

5. Finish the Pasta in the Sauce

Boil the pappardelle until about 75% cooked. Transfer it to the sauce and cook over medium-high heat until the sauce thickens just enough to cling to the noodles.

6. Plate & Garnish

Plate and garnish with your favourite cheese (we used Montebello from Udder Way cheese company) and fresh chopped parsley. Enjoy!

Tips & variations

Any pasta works. Pappardelle is perfect for Bolognese, but use any pasta you like.

Extra heat. Sprinkle some Tasty Hot over the finished pasta.

Bring the fire inside. We smoke-roast our beef bones for the broth, bringing BBQ flavour to dishes made in the kitchen.

More recipe notes

A rich meat sauce made for fresh pappardelle.

Cluck & Squeal Seasoned Salt, made with Himalayan salt, was designed to replace the salt in your favourite dishes. Here it seasons a slow-simmered veal Bolognese, with an optional kick of Tasty Hot.

Marc Cardinali