Pappardelle Bolognese

Recipe Ingredients

1/4 cup	59ml	Olive oil
2		Thick-cut bacon - diced
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	55g / 1.9oz	Chopped carrot
4		Garlic cloves - minced
1 tablespoon	15ml	Chopped fresh thyme
1 lb	454g / 16oz	Ground veal
1 lb	454g / 16oz	Ground pork
1 cup	237ml	Dry red wine
2		Bay leaves
2		Beef broth - (14 oz ea)
1 1/2 cups	355ml	Canned tomato puree
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Pappardelle or mafaldine pasta
		Freshly-grated Parmesan cheese - for serving

Recipe Instructions

Heat oil in heavy large pot over medium-high heat. Add bacon; saute until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; saute 5 minutes. Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree.

Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)

Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.

This recipe yields 4 to 6 servings.

Source:
Bon Appetit, September 2002

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