Pappardelle with Bolognese Sauce
PAPPARDELLE WITH BOLOGNESE SAUCE
Bolognese is a kind of ragu sauce made with white wine and milk. The low and slow cooking method results in a tender, rich, flavorful meat sauce. Due to the weight of this pasta sauce it pairs best with a wide noodle that can withstand the weight of the meat and vegetables. Make this sauce in a large batch on the weekend and enjoy throughout your week.
Prep Time: 15 mins- Cook Time: 2.5 minutes- Total Time: 2 hours 45 minutes
Yield: Serves 6-8
Ingredients: 2 Tbsp Caramelized Garlic Olive Oil 1/4lb Bacon, diced 3 Carrots, small dice 1 Large Yellow Onion, small dice 4 Celery Stalks, small dice 2 tsp Smokey Bacon Sea Salt 2 tsp Tellicherry Black Pepper Grinder ½ lb Ground Beef ½ lb Ground Pork 2 Tbsp Tomato Paste ½ cup Dry White Wine ¼ cup Bruschetta Dried Herb Blend 1 cup Milk, divided 1 cup Beef Stock To Serve: 1lbPappardelle Pasta 1 Pasta Rock ¼ cup Finely Grated Parmesan 2 Tbsp Parsley
In a large dutch oven over medium high heat add olive oil to the pan. Once hot add carrots, onion, and celery. Cook until soft for about 7 minutes.
Add ground meats and season with salt and pepper. Cook until the meat is browned for about 6-7 minutes.
Add tomato paste and stir. Pour in white wine and scrape the bottom of the pan then add Bruschetta. Cook an additional 2-3 minutes or until wine is absorbed.
Add ½ cup milk and beef stock. Bring to a simmer and cover pot. Let simmer on low for 2 hours partially covered. If liquid has been absorbed add more beef stock to keep sauce moist.
Five minutes before serving stir in remaining ½ cup milk.
Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.
Add desired portion of pappardelle noodles and sauce to a serving bowl. Top with cheese and parsley and serve!