Name: Pappardelle Bolognese
Total time: 135 min
Yield: 6
Ingredients: 1 Whole Yellow Onion; 2 Large Carrots; 3 Stalks Celery; 8 oz White Mushrooms; 1/4 Cup Italian Parsley Leaves; 6 Cloves Garlic; 1 Pound Ground Beef (90% Lean); 1 Pound Ground Pork (Minimum 85% Lean, 90% is Ideal); 4 oz Pancetta (Optional but highly encouraged); 1/4 Cup Heavy Cream (Don't substitute with milk, you need this for richness); 1 Chunk Fresh Parmesan (For grating); 1/2 Cups Red Wine (For Reduction. You can pair the wine with the pasta after too!); 1 Pound Pappardelle Pasta Noodles; 28 oz Crushed Tomatoes (Canned); 6 oz Tomato Paste; 1 Cup Beef Broth; 2 Whole Bay Leaves; 1/2 Tsp Red Chili Flakes; 1/4 Tsp Ground Nutmeg; 1/2 Tsp Black Pepper; 1 Tsp Salt

Ingredients

Servings

1 Whole Yellow Onion

2 Large Carrots

3 Stalks Celery

8 oz White Mushrooms

1/4 Cup Italian Parsley Leaves

6 Cloves Garlic

1 Pound Ground Beef

90% Lean

1 Pound Ground Pork

Minimum 85% Lean, 90% is Ideal

4 oz Pancetta

Optional but highly encouraged

1/4 Cup Heavy Cream

Don't substitute with milk, you need this for richness

1 Chunk Fresh Parmesan

For grating

1/2 Cups Red Wine

For Reduction. You can pair the wine with the pasta after too!

1 Pound Pappardelle Pasta Noodles

28 oz Crushed Tomatoes (Canned)

6 oz Tomato Paste

1 Cup Beef Broth

2 Whole Bay Leaves

1/2 Tsp Red Chili Flakes

1/4 Tsp Ground Nutmeg

1/2 Tsp Black Pepper

1 Tsp Salt

Instructions

Dice + Cook Big Vegetables

Dice the onions, carrots ,celery, and mushrooms into smaller pieces and add to a frying pan. Dice the garlic and set aside for now. Cook for 5-8 minutes until the vegetables are soft, and then add in the garlic and cook for 1 more minute.

Blend Veggies

When the vegetables are fully cooked, remove them from the pan and add them to the blender. Blend until the mixture has no chunks and is a consistent texture. You may optionally skip this step if you do not have a blender, but it really helps make the sauce texture much better.

Cook Meat

Add the beef, pork, and pancetta to the frying pan and cook until it is no longer pink inside. When it is done cooking, drain and dispose of all of the grease in the pan.

Mix Meat, Veggies, and Spices

Add the vegetable mixture from the blender into the frying pan with the meat in it, and also add the dry spices now (but not the bay leaves yet, keep those for later). Mix this all together until it is blended in the pan.

Reduce

Add in the tomato paste (NOT the crushed tomato), and the red wine. Stir until this is all mixed. Cook for 1-3 minutes until the wine is reduced.

Prepare Sauce + Simmer

Add in the can of crushed tomatoes, the beef broth, and the bay leaves now. Mix this all together and then bring the sauce to a boil. When it reaches a boil, turn down the heat and simmer with the lid OFF for one hour. You really don't want to skip this step. One hour seems like a lot of time, but if you don't wait the sauce will have absolutely no redeeming qualities. If you are that short on time, go make another pasta recipe...

Add Final Ingredients + Simmer More

Now, add in the heavy cream and fine chopped parsley. Simmer for another 30 minutes.

Cook Pasta

Following the ingredients on the packet, cook the pasta noodles.

Serve and Enjoy!

Add some noodles to a bowl, and then smother in sauce. Grate parmesan fresh from the block on top of the sauce. Enjoy!