Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 1 rib celery finely chopped
- 1 medium carrot peeled and grated
- 3 cloves garlic minced
- 10 ounces ground beef 80%
- 10 ounces ground pork
- 2/3 cup dry red wine
- 2 1/3 cups tomato purée
- 2 1/2 tablespoons tomato paste
- 1/4 cup whole milk
- Salt and black pepper to taste
- 1 pound pappardelle pasta
- Freshly grated Parmesan cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and sauté until soft and translucent, about 8 minutes.
- Increase heat to medium-high, add ground beef and pork, and cook until browned, breaking meat into small clumps.
- Pour in the red wine, scraping any brown bits off the bottom of the pot. Add tomato purée and tomato paste. Bring to a boil, then reduce heat to low and simmer for 2 hours, stirring occasionally.
- Stir in the milk, season with salt and pepper, and simmer for an additional 30 minutes.
- In a separate pot, bring salted water to a boil and cook the pappardelle until al dente. Drain.
- Toss the cooked pappardelle with the bolognese sauce. Serve topped with freshly grated Parmesan cheese.