Pappardelle Bolognese Recipe

Directions

1. 1

   Prepare the sauce

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

2. 2

   Add the meat

   Add the ground veal, beef, and pork to the pan. Cook until browned, breaking it up with a spoon, about 10 minutes.

3. 3

   Incorporate wine

   Pour in the red wine and let it simmer until it has reduced by half, about 5-10 minutes.

4. 4

   Add tomatoes and simmer

   Stir in the crushed San Marzano tomatoes, garlic, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 1-1.5 hours, stirring occasionally.

5. 5

   Finish the sauce

   After simmering, stir in the milk and let it cook for an additional 15 minutes. Adjust seasoning if necessary.

6. 6

   Cook the pappardelle

   In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and reserve some pasta water.

7. 7

   Combine pasta and sauce

   Toss the cooked pappardelle with the Bolognese sauce, adding reserved pasta water if needed to loosen the sauce.

8. 8

   Serve

   Serve hot, garnished with fresh basil and grated Parmesan cheese.