Ingredients
Scale
- 2 Tbsp. olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, grated or finely diced
- 3 ribs celery, finely diced
- 8 oz. white mushrooms, grated or finely diced
- 3 cloves garlic, minced
- 1 lb. ground beef
- 1 lb. ground pork
- 4 oz. pancetta, diced
- 1 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper
- Pinch of chili flakes
- Freshly grated nutmeg
- 6 oz. tomato paste
- 1/2 cup white wine or red wine
- 1, 28 oz. can crushed tomatoes
- 2 bay leaves
- 1 cup beef broth
- 1/4 cup heavy cream
- 1/4 cup fresh flat leaf parsley, chopped
- 1 lb. pappardelle pasta, cooked
- Parmesan cheese, for serving
Instructions
- Finely chop onions, carrots, and celery (soffritto).
- Heat olive oil, cook soffritto until soft. Add minced garlic.
- Add ground beef (and pork if using), cook until browned.
- Pour in red wine, simmer until mostly evaporated.
- Add tomato paste, crushed tomatoes, beef broth, and herbs. Simmer for 30-40 minutes.
- Meanwhile, cook pappardelle in salted water until al dente.
- Toss cooked pasta with the Bolognese sauce.
Notes
- Yellow onions have a distinct taste that mellows when cooked. To avoid having a thick sauce, finely slice the onion.
- Carrots: Carrots provide a natural sweetness to the sauce. Finely dice them or use a box grater to shred them into little pieces.
- I prefer to use white mushrooms. Use a box grater to shred them into tiny, chopped pieces.
Nutrition
- Calories: 640 kcal
- Sugar: 9g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg