Bolognese With Pappardelle

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons extra-virgin olive oil
• 1/4 lb pancetta, cut into small dice (or ground)
• 1 lb ground sirloin
• 1 lb ground lamb
• 1 onion, cut into small dice
• 3 -4 garlic cloves, minced
• 1 carrot, cut into small dice
• 2 celery ribs, cut into small dice
• salt
• pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 bay leaves
• 1 tablespoon fresh thyme leave, chopped
• 1 teaspoon dried marjoram or 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup tomato paste
• 2 cups red
• 3 cups beef stock
• 1 lb pappardelle pasta or 1 lb fettuccine pasta
• 1 cup whole milk or 1 cup half-and-half
• 1 cup grated parmigiano-reggiano cheese, plus more to pass at the table
• 1/2 cup chopped fresh flat-leaf parsley

Recipe

• 1 in a big pot, heat the oil over med-high heat; then add in the pancetta; cook, stirring occasionally, until it is browned and the fat is rendered, 3-4 minutes.
• 2 add in the sirloin and lamb to the pot and brown for 8-10 minutes, stirring occasionally to break up the lumps.
• 3 add in the onions, garlic, carrot, and celery; cook, stirring until the vegetables are softened, 6-7 minutes.
• 4 add salt and pepper and the nutmeg, bay leaves, thyme, marjoram, and red pepper flakes.
• 5 add in the tomato paste and stir for a minute or so, then add the and scrape up all the drippings.
• 6 reduce the by half for 2-3 minutes, then stir in the stock and bring to a boil.
• 7 decrease heat to a simmer and thicken the sauce for 1 to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pot.
• 8 when you are ready to serve, bring a large pot of water to a boil; salt the water, and cook the pasta to al dente.
• 9 add the milk to the sauce and simmer for a couple of minutes to heat through.
• 10 discard the bay leaves and adjust the seasonings to taste.
• 11 turn off the heat.
• 12 once the pasta is done, reserve about a cup of pasta water before draining.
• 13 drain the pasta and toss it back into the pot it was cooked in along with the reserved water, about a cup of grated cheese, and chopped parsley.
• 14 add half the pasta sauce and toss well to coat.
• 15 serve the pasta in shallow bowls, topped with additional sauce.
• 16 pass the remaining cheese at the table.