Name: Pappardelle Bolognese
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Onion, cut into 1-inch pieces - 1 small; Carrot, cut into 2-inch pieces - 1 medium; Celery stalk, cut into 2-inch pieces - 1; Extra-virgin olive oil - 2 tablespoons; Garlic, minced - 2 cloves; Ground beef - ½ pound; Ground veal - ½ pound; Cabernet Sauvignon wine - ½ cup; Crushed tomatoes - 1 (28 ounce) can; Dried oregano - 1 ½ teaspoons; Salt - ¾ teaspoon; Freshly ground black pepper - ¼ teaspoon; Milk - ½ cup; Freshly grated nutmeg, or to taste - 1 pinch; Pappardelle pasta - 1 (16 ounce) package

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pappardelle Bolognese

1. Onion, cut into 1-inch pieces - 1 small

2. Carrot, cut into 2-inch pieces - 1 medium

3. Celery stalk, cut into 2-inch pieces - 1

4. Extra-virgin olive oil - 2 tablespoons

5. Garlic, minced - 2 cloves

6. Ground beef - ½ pound

7. Ground veal - ½ pound

8. Cabernet Sauvignon wine - ½ cup

9. Crushed tomatoes - 1 (28 ounce) can

10. Dried oregano - 1 ½ teaspoons

11. Salt - ¾ teaspoon

12. Freshly ground black pepper - ¼ teaspoon

13. Milk - ½ cup

14. Freshly grated nutmeg, or to taste - 1 pinch

15. Pappardelle pasta - 1 (16 ounce) package

How to cook deliciously - Pappardelle Bolognese

1. Stage

Add onions, carrot, and celery to the bowl of a food processor; pulse until finely chopped.

2. Stage

Heat olive oil in a large pot over medium-high heat; cook onion mixture, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic; cook until fragrant, about 45 seconds.

3. Stage

Add beef and veal and cook, breaking meat apart with a wooden spoon or spatula, until no longer pink. Stir in wine, tomatoes, oregano, salt, and pepper; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 1 hour.

4. Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pappardelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes.

5. Stage

Stir milk into sauce. Stir in nutmeg if desired; season with salt and black pepper. Serve on top of cooked pappardelle.