Ingredients

  • 2 bay leaves
  • 2 14-ounce cans beef broth
  • 1 large carrot
  • 1/2 cup celery, chopped
  • 1 cup dry red wine
  • 1 tablespoon fresh thyme, chopped
  • 4 garlic cloves, minced
  • 1 pound ground pork
  • 1 pound ground veal
  • olive oil
  • grated parmesan cheese
  • 1 pound pappardelle pasta
  • 2 slices thick-cut bacon, diced
  • 1 1/2 cups canned tomato puree
  • 1 cup yellow or white onion, chopped

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Heat oil in heavy large pot over medium-high heat.
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Step 2

  • Add bacon and saut until just beginning to brown (about 5-6 minutes).
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  • Length: 6 minutes

Step 3

  • Add onion, celery, carrot, garlic, and thyme; saut 5 minutes.
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  • Length: 5 minutes

Step 4

  • Add veal and pork; saut until brown and cooked through, breaking up meat with spatula, about 10 minutes.
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  • Length: 10 minutes

Step 5

  • Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.
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  • Length: 10 minutes

Step 6

  • Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour.Season with salt and pepper.Boil pasta in large pot of boiling salted water until just tender but al dente (firm to bite), stirring often.
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  • Length: 60 minutes

Step 7

  • Drain.

Step 8

  • Transfer to pot with sauce; toss.
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Step 9

  • Serve with Parmesan.
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