Pappardelle Bolognese

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 slices bacon, thick-sliced, diced
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1 lb ground veal
• 1 lb ground lamb
• 1 cup dry red wine
• 2 bay leaves
• 2 (14 ounce) cans beef broth
• 1 1/2 cups tomato puree, canned
• 1 lb pappardelle pasta or 1 lb mafaldine pasta
• parmesan cheese, freshly grated

Recipe

• 1 heat oil in heavy large pot over medium-high heat.
• 2 add bacon; saute until beginning to brown, about 6 minutes.
• 3 add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
• 4 add veal and lamb; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes.
• 5 add wine and bay leaves.
• 6 simmer until liquid is slightly reduced, about 10 minutes.
• 7 add broth and tomato puree.
• 8 reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes.
• 9 season with salt and pepper.
• 10 (can be made 1 day ahead. cool slightly. refrigerate uncovered until cold, then cover and keep chilled. bring to simmer before using.).
• 11 boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
• 12 drain.
• 13 transfer to pot with sauce; toss.
• 14 serve with parmesan.