Serves: 6 - 8 ppl
INGREDIENTS :
- 1/4 cup extra-virgin olive oil
- 2 medium onions - finely chopped
- 4 celery stalks - finely chopped
- 2 carrots - peeled and finely chopped
- 5 garlic cloves, sliced
- 1 lb ground Veal
- 1 lb ground Pork
- 1/4 lb Pancetta, or slab bacon, ground
- 1 can tomato paste
- 1 cup milk
- 1 cup dry white wine
- 1 tspn fresh thyme leaves
- kosher slat and freshly ground black pepper, to taste
- 1 1/2 recipe Basic Pasta Dough
- Parmigiano-Reggiano, for serving
HOW TO COOK PAPPARDELLE BOLOGNESE
In a 6 to 8-quart, heavy bottomed saucepan, heat the olive oil over medium heat. Add the onions, celery, carrots, and garlic, and sweat over medium heat until the vegetables are translucent but not browned, about 5 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Brown over high heat, stirring to keep the meat from sticking. Add the tomato paste, milk, wine, and thyme, bring just to a boil, then simmer over medium-low heat for 1 - 1 1/2 hours. Season with salt and pepper (NOTE: Since I ended up cutting this recipe in two, mine took just under an hour to cook)
Roll the pasta dough to the thinnest setting on a pasta machine. Cut the pasta sheets crosswise into 1 1/2 inch wide strips. Set aside on a baking tray, with the thin layers of pasta separated by wax or parchment paper.
Bring 6 quarts of water to boil and add two tbls salt
Transfer two cups of the ragu to a 12 to 14-inch saute pan, and heat gently over medium heat. Cook the pappardelle in the boiling water until tender, about 1 minute. Drain the pasta, then add it to the pan with the ragu and toss over medium heat until it is coated and the sauce is dispersed, about 1 minute. Divide evenly among 6 to 8 warmed bowls. Grate Parmigiano-Reggiano over each bowl and serve immediately.. yummy.. enjoy your bolognese :)
