Pappardelle is a very large and flat type of Italian pasta originated from Tuscany, Italy. Pappardelle happens to taste delicious with a bolognese sauce! Test the recipe below and see for yourself. Enjoy :)
Prep Time: 20 minutes
Total Time: 140 minutes
Warm 1 tbs. of olive oil in a large pan over medium-high heat. Add the ground beef and pork to the pan. Then season with salt and pepper. Cook the meat for about 10-15 minutes until browed. Transfer to a paper plate. Next, add the pancetta to the pan and cook for 5-10 minutes until crisp. Transfer this to a paper plate as well.
Reduce heat to a medium. Warm the remaining olive oil, onion, carrots, and celery. Stir occasionally for 5-10 until soft. Add the garlic in and stir for 1 minute. Then stir in the tomato pasta and cook for 2 minutes. After stirring, add wine and let simmer for 5 additional minutes. Then add the ground meats, pancetta, milk, tomatoes, bay leaves, and cheese and season with salt and pepper. Bring it to a simmer.
Cover partially, reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens, 1 1/2 to 2 hours. Remove and discard the bay leaves and cheese rind.
Toss the pasta with about 3 cups (24 fl. oz./750 ml) of the sauce (reserve the remaining sauce for another use). Sprinkle cheese on top. Serve immediately and pass additional cheese alongside.
3 Tbs. olive oil
1 1/4 lb. (625 g) ground beef
1 1/4 lb. (625 g) ground pork
Salt, to taste
Pepper, to taste
4 oz. (125 g) pancetta, cut into 1/2-inch (12-mm) dice
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 celery stalk, finely diced
5 garlic cloves, minced
1/3 cup (3 oz./90 g) tomato paste
1 cup (8 fl. oz./250 ml) dry red wine
1 cup (8 fl. oz./250 ml) milk
2 cans (each 28 oz./875 g) whole tomatoes
2 bay leaves
1 Parmigiano-Reggiano cheese rind
1 lb. (500 g) pappardelle, cooked until al dente and drained
Optional: Grated Parmigiano-Reggiano cheese for serving