Pappardelle Bolognese
The best!
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons salted butter
- 1 cup diced onion
- ½ cup diced celery
- ½ cup diced carrots
- 8 ounces ground beef
- 8 ounces ground sweet Italian sausage
- 1 cup whole milk
- ¼ teaspoon grated nutmeg
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup dry white wine
- One 28-ounce can whole plum tomatoes, chopped (juices included)
- 16 ounces pappardelle pasta, cooked and drained (save a little bit of the pasta cooking water)
- ¼ cup (or more) freshly grated Parmesan cheese
- chopped fresh basil, optional
Instructions
- In a Dutch oven or large saucepan, heat the oil and butter over medium-high heat. Add the onion, celery and carrots; saute for 5 minutes or until the vegetables are tender.
- Add the ground beef and sausage and cook for about 5 minutes (until browned), breaking up the meat into smaller pieces.
- Add the milk and simmer for 8 minutes, until the milk is evaporated. Stir in the nutmeg, salt and pepper. Add the wine and simmer until the wine is evaporated. Add the tomatoes and their juices and bring to a boil. Reduce the heat to low and simmer, uncovered, for 3 hours, stirring occasionally. If the sauce becomes too dry, add water- 1 cup at a time.
- At the end of the simmering time, prepare the pappardelle pasta according to package instructions.
- Divide the pasta evenly between four serving bowls and top with the sauce. Sprinkle each serving with Parmesan cheese and garnish with fresh basil leaves (if using).
Notes
- You may substitute chopped tomatoes for the whole tomatoes, if you'd like.
Nutrition
Serving: 1servingCalories: 1030kcalCarbohydrates: 105gProtein: 43gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 123mgSodium: 1409mgPotassium: 1262mgFiber: 7gSugar: 14gVitamin A: 3453IUVitamin C: 24mgCalcium: 337mgIron: 6mg
Tried this recipe?Let us know how it was!