Pappardelle Bolognese

By kimvess

Recipes & Menus | Recipes

Pappardelle Bolognese
Veal and pork combine in the rustic sauce.

4 to 6 servings

Photograph by Mark Thomas

Recipe by Gilbert Garza

September 2002

Ingredients

• 1/4 cup olive oil
• 2 slices thick-cut bacon, diced
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 1 pound ground veal
• 1 pound ground pork
• 1 cup dry red wine
• 2 bay leaves
• 2 14-ounce cans beef broth
• 1 1/2 cups canned tomato puree
• 1 pound pappardelle or mafaldine pasta
• Freshly grated Parmesan cheese

Preparation

Step 1

Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.

Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.