Pappardelle Bolognese

Photo: flickr user Jake Sutton

Ingredients

cup olive oil

2 slcs thick-cut bacon diced

1 cup chopped onion

cup chopped celery

cup chopped carrot

4 garlic cloves minced

1 tablespoon chopped fresh thyme

1 pound ground veal

1 pound ground pork

1 cup dry red wine

2 bay leaves

2 cans beef broth - (14 oz ea)

cup canned tomato puree

Salt to taste

Freshly-ground black pepper to taste

1 pound pappardelle or mafaldine Freshly-grated Parmesan cheese for serving

Preparation

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.

This recipe yields 4 to 6 servings.

Comments: Veal and pork combine in the rustic sauce.