Pappardelle with Bolognese Sauce
1/4lb Bacon, diced
3 Carrots, small dice
1 Large Yellow Onion, small dice
4 Celery Stalks, small dice
2 tsp Smokey Bacon Sea Salt
2 tsp Black Pepper
1/2lb Ground Beef
1/2lb Ground Pork
2 Tbsp Tomato Paste
1/2 Cup Dry White Wine
1 Cup Milk, divided
1 cup Beef Stalk
1lb Pappardelle Pasta
1/4 cup Parmesan, finely grated
2 Tbsp Parsley
In a large dutch oven over medium high heat add olive oil to the pan. Once hot add carrots, onion, and celery. Cook until soft for about 7 minutes.
Add ground meats and season with salt and pepper. Cook until the meat is browned for about 6-7 minutes.
Add tomato paste and stir. Pour in white wine and scrape the bottom of the pan then add Bruschetta. Cook an additional 2-3 minutes or until wine is absorbed.
Add ½ cup milk and beef stock. Bring to a simmer and cover pot. Let simmer on low for 2 hours partially covered. If liquid has been absorbed add more beef stock to keep sauce moist
Five minutes before serving stir in remaining ½ cup milk
Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.
Add desired portion of pappardelle noodles and sauce to a serving bowl. Top with cheese and parsley and serve!