Ingredients
- 1/4 cup olive oil
- 2 ounces bacon (thick-cut bacon, or pancetta, diced, about 2 slices)
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 pound ground veal
- 1 pound ground pork
- 1 cup dry red wine
- 2 bay leaves
- 28 ounces beef broth (two 14-ounce cans)
- 1 1/2 cups tomato puree (canned)
- 1 pound dry pappardelle pasta (or mafaldine pasta)
- Parmesan cheese, fresh grated
How to Make
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Step 1: Heat oil in heavy large pot over medium-high heat.
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Step 2: Add bacon; sauté until beginning to brown, about 6 minutes.
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Step 3: Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes.
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Step 4: Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes.
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Step 5: Add wine and bay leaves.
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Step 6: Simmer until liquid is slightly reduced, about 10 minutes.
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Step 7: Add broth and tomato puree.
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Step 8: 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.)
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Step 9: 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.
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Step 10: Serve with Parmesan.
We hope you enjoy this recipe!
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