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Pappardelle Bolognese
Pappardelle Bolognese
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Quick and easy Bolognese sauce over pappardelle without compromising on flavor or quality.
Ingredients:
  • 1 small onion, cut into 1-inch pieces
  • 1 medium carrot, cut into 2-inch pieces
  • 1 celery stalk, cut into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 0.5 pound ground beef
  • 0.5 pound ground veal
  • 0.5 cup Cabernet Sauvignon wine
  • 1 (28 ounce) can crushed tomatoes
  • 1.5 teaspoons dried oregano
  • 0.75 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.5 cup milk
  • 1 pinch freshly grated nutmeg, or to taste
  • 1 (16 ounce) package pappardelle pasta
Instructions:
  • Combine onions, carrot, and celery in a food processor; pulse until finely chopped.
  • In a large pot, warm olive oil over medium-high heat. Sauté onion mixture until vegetables are tender, about 10 minutes. Add garlic and cook until fragrant, about 45 seconds.
  • Cook the beef and veal until no longer pink, using a wooden spoon or spatula to break the meat apart. Add wine, tomatoes, oregano, salt, and pepper, bring to a boil, then reduce heat and simmer gently for 1 hour, stirring occasionally.
  • Bring a large pot of lightly salted water to a rolling boil. Add the pappardelle pasta and cook uncovered until al dente, about 7 minutes, stirring occasionally.
  • Gently blend milk into sauce and stir in nutmeg, if preferred. Season with salt and black pepper. Serve over cooked pappardelle.

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