JULIES PASTA

JULIES PASTA image

Categories Dinner

Yield 6-8

Number Of Ingredients 15

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Pappardelle Bolognese
1/4 cup olive oil
3 slices thick cut bacon, diced
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped carrots
Sometimes I use sliced fresh mushrooms (1 cup)
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 pound ground veal (can substitute ground round)
1 pound ground pork
1 cup dry red wine
2 bay leaves
28 oz. beef broth ( I used that Better than Bullion)
1 1/2 cups canned tomato puree

Steps:

pappardelle noodles The best ones are at Bristol Farms They are egg noodles They didn't have any the other day so I used the egg noodles from Trader Joes. Not nearly as good, but better than regular noodles. Freshly grated Parmesan cheese Heat oil in heavy large pot over medium high heat. Add bacon and saute until brown, about 6 minutes. Add onion, celery, carrot,, garlic, and thyme; saute 5 minutes. Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium low; simmer until sauce thickens, stirrint ofte, about 1 hour 15 minutes. Season with salt and pepper. I also use green tabasco to taste. I make this a day before I am going to serve it since it is better the second day. Just bring it to a simmer before using. Boil your pasta and serve. I like to keep my pasta separate from my sauce so everyone can have the pasta-sauce ratio that they prefer. Serve with Parmesan cheese.