Pappardelle With Bolognese Sauce
By: Sheri Wetherell
Published: Friday, September 16, 2011 - 11:19am

Ingredients




1/4 cup olive oil
2 slices thick-cut bacon, diced
1 cup yellow or white onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
4 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 pound ground veal
1 pound ground pork
1 cup dry red wine
2 bay leaves
2 14-ounce cans beef broth
1 1/2 cups canned tomato puree
1 pound pappardelle  pasta
Freshly grated Parmesan cheese

Preparation

1 Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until just beginning to brown (about 5-6 minutes). 2 Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. 3 Add veal and pork; sauté until brown and cooked through, breaking up meat with spatula, about 10 minutes. 4 Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes. 5 Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour. 6 Season with salt and pepper. 7 Boil pasta in large pot of boiling salted water until just tender but al dente (firm to bite), stirring often. Drain. Transfer to pot with sauce; toss. 8 Serve with Parmesan.