Pappardelle Bolognese
Ingredients
- 1 small onion, cut into 1-inch pieces
- 1 medium carrot, cut into 2-inch pieces
- 1 celery stalk, cut into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- ½ pound ground beef
- ½ pound ground veal
- ½ cup Cabernet Sauvignon wine
- 1 (28 ounce) can crushed tomatoes
- 1 ½ teaspoons dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup milk
- 1 pinch freshly grated nutmeg, or to taste
- 1 (16 ounce) package pappardelle pasta
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Instructions
- Add onions, carrot, and celery to the bowl of a food processor; pulse until finely chopped.
- Heat olive oil in a large pot over medium-high heat; cook onion mixture, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic; cook until fragrant, about 45 seconds.
- Add beef and veal and cook, breaking meat apart with a wooden spoon or spatula, until no longer pink. Stir in wine, tomatoes, oregano, salt, and pepper; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 1 hour.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pappardelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes.
- Stir milk into sauce. Stir in nutmeg if desired; season with salt and black pepper. Serve on top of cooked pappardelle.
Source
Original recipe: View Original