Bolognese With Pappardelle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a big pot, heat the oil over med-high heat; then add in the pancetta; cook, stirring occasionally, until it is browned and the fat is rendered, 3-4 minutes.
  • Add in the sirloin and pork to the pot and brown for 8-10 minutes, stirring occasionally to break up the lumps.
  • Add in the onions, garlic, carrot, and celery; cook, stirring until the vegetables are softened, 6-7 minutes.
  • Add salt and pepper and the nutmeg, bay leaves, thyme, marjoram, and red pepper flakes.
  • Add in the tomato paste and stir for a minute or so, then add the wine and scrape up all the drippings.
  • Reduce the wine by half for 2-3 minutes, then stir in the stock and bring to a boil.
  • Decrease heat to a simmer and thicken the sauce for 1 to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pot.
  • When you are ready to serve, bring a large pot of water to a boil; salt the water, and cook the pasta to al dente.
  • Add the milk to the sauce and simmer for a couple of minutes to heat through.
  • Discard the bay leaves and adjust the seasonings to taste.
  • Turn off the heat.
  • Once the pasta is done, reserve about a cup of pasta water before draining.
  • Drain the pasta and toss it back into the pot it was cooked in along with the reserved water, about a cup of grated cheese, and chopped parsley.
  • Add half the pasta sauce and toss well to coat.
  • Serve the pasta in shallow bowls, topped with additional sauce.
  • Pass the remaining cheese at the table.
Advertisement