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Bolognese with Pappardelle

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PREP TIME
10 min
COOKING TIME
75 min
TOTAL TIME
85 min
SERVINGS
6 servings
Dinner Italian
Bolognese with Pappardelle
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
  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 cup Cabernet Sauvignon wine
  • 1 (28 ounce) can crushed tomatoes
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup milk
  • 1 pinch freshly grated nutmeg, or to taste
  • 1 (16 ounce) package pappardelle pasta
Instructions
1
Combine chopped onions, carrot, and celery in a food processor bowl; process until they are finely minced.
2
Heat olive oil in a large cooking vessel over medium-high heat; sauté the onion mixture, stirring occasionally, until the vegetables are tender and soft, around 10 minutes. Add minced garlic; cook until it releases its aroma, roughly 45 seconds.
3
Add beef and veal to the pot; cook, using a spoon or spatula to break apart the meat, until it is no longer pink. Mix in red wine, canned tomatoes, dried oregano, salt, and pepper; bring the mixture to a boil. Decrease heat to low simmer and cook, stirring occasionally, for 1 hour.
4
Fill a large cooking pot with salted water and bring it to a rolling boil; add pappardelle pasta and return the pot to a boil. Cook pasta uncovered, stirring occasionally, until it is tender but still retains some firmness, approximately 7 minutes.
5
Stir milk into the sauce; if desired, add a pinch of nutmeg to give it extra flavor; season with salt and black pepper. Serve the sauce over cooked pappardelle pasta.