Awhile ago I was at Trander Joe's and they had a lovely selection of different pappardelle pastas. I bought a few in hopes of finding a delicious bolognese recipe to make for my pasta. I searched around and decided to try Pappardelle Bolognese from Bon Appetit. The recipe seemed so simple and I loved that is used a full cup of dry red wine because, in my opinion, all meat sauces need red wine. I stayed very close to the original recipe with the exception of reducing the oil from 1/4 cup to 1/8 cup. With the thick cut bacon and ground pork I knew the dish would not suffer from the reduction. I was actually very happy that I did it because I think the finished product would have been a bit too oily with the larger amount.
This recipe tasted absolutely fantastic. I loved the fresh herbs with the rich meat and wine flavor. It is truly a meal that you want to bring the bowl to your chin with each forkful to ensure a large mouthful of pasta at each bite. I do not eat pappardelle often, but it is such a wonderful pasta and a perfect carrier to this delicious sauce. For the photo, I forgot to top mine with a little Parmesan and remembered mid-eat. If you are looking for a rustic and flavor packed meal give this one a shot- you will love it!
Tonight I am headed to Bowler, WI to see Bret Michaels with my friends Amanda and Melissa. I am so excited words do not even describe it and I am ready for a ladies night. I have my Bret bandana already to go for the show (yes- I really have one- judge away). Saturday will be a down-day, but Sunday we are taking Kellen and his cousin to see Elmo Dance Party (parenting thrills) before the Packer game, and I know the little dude will love it. Hope you all are doing something fun this weekend!
Ingredients
1/8 cup olive oil
2 slices thick-cut bacon, diced
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
4 garlic cloves, minced
1 Tbl chopped fresh thyme
1 lb ground veal
1 lb ground pork
1 cup dry red wine
2 bay leaves
28 oz beef stock
1 1/2 cups tomato puree
1 lb Pappardelle pasta
Instructions
Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until beginning about 4-5 minutes. Add onion, celery, carrot, garlic, and thyme and sauté 5 minutes. Add veal and pork and break it apart with a spoon. Cook until the meat is completely cooked. Add wine and bay leaves. Simmer until liquid has slightly reduced, about 10-15 minutes. Add broth and tomato puree. Reduce heat to medium-low and simmer to allow the sauce thicken for about an 1 hour 15 minutes. Season with salt and pepper.
Shortly before the sauce is ready to serve, boil pasta in large pot of boiling salted water until just tender. Drain and transfer to the sauce. Gently toss to evenly coat. Serve with Parmesan.