Pappardelle Bolognese
Description
This Bolognese sauce recipe, served over pappardelle, saves time and effort, but keeps all the flavor and quality of a traditional preparation.
Ingredients
•
1 small onion, cut into 1-inch pieces
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1 medium carrot, cut into 2-inch pieces
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1 celery stalk, cut into 2-inch pieces
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2 tablespoons extra-virgin olive oil
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2 cloves garlic, minced
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1/2 pound ground beef
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1/2 pound ground veal
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1/2 cup Cabernet Sauvignon wine
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1 (28 ounce) can crushed tomatoes
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1 1/2 teaspoons dried oregano
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3/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/2 cup milk
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1 pinch freshly grated nutmeg, or to taste
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1 (16 ounce) package pappardelle pasta
Directions
1
Add onions, carrot, and celery to the bowl of a food processor; pulse until finely chopped.
2
Heat olive oil in a large pot over medium-high heat; cook onion mixture, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic; cook until fragrant, about 45 seconds.
3
Add beef and veal and cook, breaking meat apart with a wooden spoon or spatula, until no longer pink. Stir in wine, tomatoes, oregano, salt, and pepper; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 1 hour.
4
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pappardelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes.
5
Stir milk into sauce. Stir in nutmeg if desired; season with salt and black pepper. Serve on top of cooked pappardelle.