Pappardelle Bolognese

Pappardelle Bolognese


 1 cup of Ciao Pappy Marinara Classico

3/4 lb. ground beef (from a tender piece of meat)

1/4 lb. ground pork loin

4 oz bacon, finely chopped

2 tbs butter

1 onion finely chopped

1 carrot finely chopped

1 celery stalk finely chopped

1 glass red wine (heavier wine preferred)

1 glass of beef broth or ½ beef bouillon

8-10 oz hot whole milk

Salt and freshly ground black pepper

1lb pappardelle



Mix the the onion, carrot, celery and bacon with the ground meat in a large bowl. 

In a medium saucepan, melt the butter until golden. Add the mix of meats and sauté well stirring.

Add the wine, ½ of the glass of warm broth, and a quarter teaspoon of extract of meat or a beef bouillon piece, melted in warm water.

When the broth has evaporated, add the other ½ glass of broth and continue to cook.

Add Ciao Pappy Marinara Classico, salt and pepper freshly ground. Mix well for a minute or two.

Then, add hot milk evenly on the surface, but do not stir it. Cover, lower the heat and cook until the milk is consumed. Turn off the heat and let sit for 2 to 4 hours with the lid on.

When ready to serve, heat your sauce. Salt and boil pasta water. Cook pasta (preferably fresh) until cooked. Serve with fresh grated Parmesan.

serves 4

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