Pappardelle Bolognese Recipe

1. Prepare the Ragu

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until soft, about 5-7 minutes.

2. Add the minced garlic and cook for another minute until fragrant.

3. Increase the heat to medium-high and add the ground beef, pork, and veal. Cook until browned, stirring frequently.

4. Pour in the red wine and let it simmer for about 5 minutes until the alcohol evaporates.

5. Stir in the crushed tomatoes, tomato paste, and beef stock. Season with salt and black pepper.

6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 1.5 to 2 hours, stirring occasionally.

7. Cook the Pappardelle

In a separate pot, bring salted water to a boil. Add the pappardelle and cook according to package instructions until al dente.

8. Drain the pasta and reserve a cup of pasta water.

9. Combine and Serve

Add the cooked pappardelle to the ragu and toss to combine, adding reserved pasta water if needed for consistency.

10. Stir in the chopped fresh basil and serve hot, topped with grated Parmesan cheese.