Veal and Pork Bolognese over Fresh Pappardelle Recipe

Inspired by Monocacy Crossing Restaurant

Time1h 10m

Serves4

Savor the rich, hearty flavors of our Veal and Pork Bolognese, expertly crafted and served over delicate, handmade fresh pappardelle for a truly comforting Italian experience.

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Ingredients

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Main Ingredients

1 pound Ground veal

1 pound Ground pork

1 medium Onion, finely chopped

1 medium Carrot, finely chopped

1 medium Celery stalk, finely chopped

4 cloves Garlic, minced

2 tablespoons olive oil

1 cup Red wine

28 ounces Canned crushed tomatoes

1 cup Beef broth

1 cup Fresh basil, chopped

to taste Celtic sea salt

to taste black pepper

1 pound Fresh pappardelle pasta

to taste Parmesan cheese, grated

Method

Cooking Instructions

Prepare the Sauce

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

Cook the Meat

Add the minced garlic to the skillet and cook for 1 minute. Then, add the ground veal and pork, breaking it up with a spatula. Cook until browned, about 8-10 minutes.

Deglaze and Simmer

Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Allow it to simmer for 2-3 minutes until slightly reduced.

Add Tomatoes and Broth

Stir in the crushed tomatoes and beef broth. Season with salt and black pepper to taste. Bring to a simmer, then reduce heat to low and let it cook for 30-40 minutes, stirring occasionally.

Cook the Pasta

While the sauce is simmering, cook the fresh pappardelle according to package instructions in a large pot of salted boiling water. Drain and set aside.

Combine and Serve

Once the sauce has thickened, stir in the chopped basil. Serve the Bolognese over the pappardelle and top with grated Parmesan cheese.