Pappardelle alla Bolognese

My son Ben loves to order this dish not only for the amazing flavor but also to proudly display his Italian with great inflection! I have to admit, it is one of my faves to say as well and certainly one of my favorite dishes to devour! The warmth of the spices combined with the heartiness of the three meats is very soul satisfying and delicious!!!

I love to serve this with a great bottle of red. My favorite is Brunello but a great Cab is fantastic too! Remember you are going to be cooking with some of the wine as well. You want to cook with a wine that you would enjoy drinking so pick something good!

I love the way this sauce clings to the wide hearty pappardelle noodles. I also use this bolognese when making my lasagna. I love meals that cook for a long time and this is a sauce you want to take your time with because it is so much better if you can let it cook and simmer and let the flavors blend together in a low and slow happy dance!

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Recipe

Pappardelle alla Bolognese

• 2 Tablespoons olive oil

• 1 lb hot Italian sausage (removed from casings)

• 1 lb grassfed beef

• 1 lb ground pork

• 1 large whole yellow onion, diced and chopped

• 1 stalk celery, finely chopped including leafy stem

• 1 large carrot (or two small), finely chopped

• 5 cloves garlic, smashed and finely chopped

• 1 cup red wine

• 1 Tablespoon Italian dried seasoning

• 1/4 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• 1/8 teaspoon cloves

• 28 oz can crushed Italian tomatoes

• 1 cup chicken stock, unsalted

• 2 Tablespoons chopped fresh basil

• 1 1/2 teaspoon salt

• 1 cup milk

• 1 lb pappardelle noodles

• Reggiano Parmesana, grated (optional)

Directions

1. In a dutch oven, heat the olive oil over medium high heat. Add your three meats and cook until until cooked through and lightly browned, breaking the meats along the way using a potato masher.

2. Next, prepare your chopped veggies and garlic so you have your mise en place (definition: a culinary process in which ingredients are prepared and organized, as in a restaurant kitchen, before cooking) ready to go.

3. When the meat is browned, add your onion, carrot, celery and garlic and cook for 15 minutes, stirring every few minutes.

4. Even though it is hard to part with, now is the time to pour some of your beloved wine into the dish! Add the wine and stir. let cook for a couple of minutes.

5. Add your crushed tomatoes, chicken stock, chopped basil and salt. Stir and cook for 2-3 minutes more.

6. Add your Italian seasoning (rubbing between your two palms over pan to break up the herbs). Add remaining spices, stir and cook for a few minutes more.

7. Pour in your milk and stir everything to combine. Once the sauce begins to boil, reduce to low flame and simmer with lid partially on, for 60 to 90 minutes stirring every once and a while. If you are using the bolognese for lasagna, it is done and ready to be used. If you are making it to be served with pappardelle, continue to next step.

8. Once 90 minutes is up, I start to boil my water for the pasta. Cook pasta according to directions less 1 or 2 minutes so pasta is very al dente. When pasta is at that point, I scoop the pasta from the water and add it directly to the sauce. Add an additional 1/2 cup pasta water and stir everything well. Cook the pasta in the sauce for another few minutes.

9. Give it one last stir and then plate the pasta and sauce in a mound on the plate. I then like to shower with a grated reggiano parmesano. Serve immediately. Deliciouso!!!