Pappardelle with Bolognese Sauce

Name: Pappardelle with Bolognese Sauce
Ingredients: 2 Tbs. olive oil; 1 1/4 lb. (625 g) ground beef; 1 1/4 lb. (625 g) ground pork; Kosher salt and freshly ground pepper, to taste; 4 oz. (125 g) pancetta, cut into 1/2-inch (12-mm) dice; 1 yellow onion, finely diced; 2 carrots, peeled and finely diced; 1 celery stalk, finely diced; 5 garlic cloves, minced; 1/3 cup (3 oz./90 g) tomato paste; 1 cup (8 fl. oz./250 ml) dry red wine; 1 cup (8 fl. oz./250 ml) milk; 2 cans (each 28 oz./875 g) whole tomatoes, passed through a food mill; 2 bay leaves; 1 Parmigiano-Reggiano cheese rind; 1 lb. (500 g) pappardelle, cooked until al dente and drained; Grated Parmigiano-Reggiano cheese for serving

Pappardelle with Bolognese Sauce was pinched from <a href="http://www.williams-sonoma.com/recipe/pappardelle-with-bolognese-sauce.html" target="_blank">www.williams-sonoma.com.</a>

"A combination of ground beef, ground pork and pancetta lends great flavor to this classic Italian sauce, which is tossed with wide pasta noodles known as pappardelle. Be sure to cook the pasta until it’s just al dente—tender but still a bit chewy. You won’t need all of the sauce for this dish; freeze the rest to serve again with pasta or to use in lasagna...."

INGREDIENTS

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2 Tbs. olive oil

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1 1/4 lb. (625 g) ground beef

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1 1/4 lb. (625 g) ground pork

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Kosher salt and freshly ground pepper, to taste

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4 oz. (125 g) pancetta, cut into 1/2-inch (12-mm) dice

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1 yellow onion, finely diced

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2 carrots, peeled and finely diced

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1 celery stalk, finely diced

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5 garlic cloves, minced

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1/3 cup (3 oz./90 g) tomato paste

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1 cup (8 fl. oz./250 ml) dry red wine

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1 cup (8 fl. oz./250 ml) milk

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2 cans (each 28 oz./875 g) whole tomatoes, passed through a food mill

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2 bay leaves

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1 Parmigiano-Reggiano cheese rind

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1 lb. (500 g) pappardelle, cooked until al dente and drained

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Grated Parmigiano-Reggiano cheese for serving

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