Pappardelle Bolognese
Pappardelle Bolognese.It’s hard not to love a hearty bowl of pasta bolognese. Especially when it’s made with homemade pappardelle. Not only is this recipe super cozy and delicious, but it feeds a lot of people which is big around the holidays.
It’s also a dish everyone tends to just love. It’s extra saucy, creamy from the ricotta cheese, and needs to be served with a crispy loaf of bread so you can dip it in all that delicious sauce. Not only did we have this dish with homemade pappardelle, BUT we had homemade bread as well. I mean it really doesn’t get any better than that. All the comforts of a completely home cooked meal.
This is just the perfect cozy, feel-good dinner. Plus, it’s the holidays so it’s kind of hard not to be in a feel-good mood already. This pasta just adds to the cheerfulness, and there is certainly nothing wrong with that! :)
Ingredients:
1/4 cup butter
2 tablespoons olive oil
1/2 onion; chopped
1 carrot; chopped
1 celery stalk; chopped
1/4 pound pancetta; chopped
1 1/2 pounds ground veal
salt and pepper to taste
1 cup white wine
1 (26 ounce) box Pomi chopped tomatoes
1/2 cup milk
1 pound pappardelle; store-bought or homemade
1 (15 ounce) container ricotta cheese
Directions:
Melt butter and oil in a large sauce pan. When butter foams, add onion, carrot, celery, and pancetta. Sauté over medium heat until starting to brown. Add the veal. Cook and stir until meat is no longer pink. Season with salt and pepper.
Increase heat, and stir in the wine. Cook until wine has evaporated. Add the Pomi chopped tomatoes. Cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add milk and heat for 10 minutes longer.
Meanwhile, cook the pasta. Drain well. Add the pasta to the sauce. Serve with fresh ricotta cheese.
