Pappardelle Bolognese Recipe
Meat sauce of veal, beef and pork slowly cooked with San Marzano tomato
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sauce
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and cook for an additional minute until fragrant.
- 3
Increase the heat to medium-high and add the ground veal, beef, and pork. Cook until browned, breaking the meat apart with a spoon, about 10 minutes.
- 4
Pour in the red wine and bring to a simmer. Let it cook until the wine has reduced by half, about 5 minutes.
- 5
Stir in the San Marzano tomatoes, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for at least 1.5 hours, stirring occasionally.
- 6
After 1.5 hours, stir in the milk and let the sauce simmer for another 30 minutes.
- 7
Cook the Pappardelle
Meanwhile, cook the pappardelle pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and reserve a cup of pasta water.
- 8
Combine and Serve
Add the cooked pappardelle to the Bolognese sauce, tossing to combine. If the sauce is too thick, add some reserved pasta water to loosen it. Serve hot, topped with grated Parmesan cheese and fresh basil.
