Pappardelle Bolognese

This Bolognese sauce recipe, served over pappardelle, saves time and effort, but keeps all the flavor and quality of a traditional preparation.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 576 Calories

Ingredients

• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 pinch freshly grated nutmeg, or to taste
• 1 small onion, cut into 1-inch pieces
• 0.5 cup milk
• 0.75 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 0.5 pound ground beef
• 1.5 teaspoons dried oregano
• 0.5 pound ground veal
• 1 medium carrot, cut into 2-inch pieces
• 1 celery stalk, cut into 2-inch pieces
• 0.5 cup Cabernet Sauvignon wine
• 1 (16 ounce) package pappardelle pasta

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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