Pappardelle Bolognese Recipe #338484
This is wonderful!! Everyone that I have served this too - young or old - have raved about this one. It can be made one day ahead to make the meal easy to get on the table. From Bon Appetit October 2002.
by lazyme
2¼ hours | 15 min prep
SERVES 4 -6
- 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 pork
- 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 mafaldine pasta
- parmesan cheese, freshly grated
- Heat oil in heavy large pot over medium-high heat.
- Add bacon; saute until beginning to brown, about 6 minutes.
- Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
- Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes.
- Add wine and bay leaves.
- Simmer until liquid is slightly reduced, about 10 minutes.
- Add broth and tomato puree.
- Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes.
- Season with salt and pepper.
- (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.).
- Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
- Drain.
- Transfer to pot with sauce; toss.
- Serve with Parmesan.
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5 stars