Total Steps
8
Ingredients
17
Tools Needed
3
Ingredients
- 1 pound pappardelle pasta
- Freshly grated Parmesan cheese(optional)
- 2 bay leaves
- 2 cans 14-ounce beef broth
- 1 1/2 cups canned tomato puree
- 1 pound ground veal
- 1 pound ground pork
- 1 cup dry red wine
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 2 slices thick-cut bacon, diced
- 1 cup yellow or white onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 1/4 cup olive oil
- Salt(optional)
- Pepper(optional)
Instructions
1
Step 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
Step 2
Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes.
3
Step 3
Add veal and pork; sauté until brown and cooked through, breaking up meat with spatula, about 10 minutes.
4
Step 4
Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.
5
Step 5
Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour.
6
Step 6
Season with salt and pepper.
7
Step 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
Step 8
Serve with Parmesan.
Tools & Equipment
Heavy large pot
Spatula
Colander