Pappardelle with Bolognese Sauce


Serves 6

2 Tbsp Caramelized Garlic Infused Olive Oil

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

1/4 Cup Bruschetta Italian Dried Herb Blend

1 Cup Milk, divided

1 cup Beef Stalk

FOR SERVING

1lb Pappardelle Pasta

1 Pasta Rocks

1/4 cup Parmesan, finely grated

2 Tbsp Parsley


  1. 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.

  2. Add ground meats and season with salt and pepper. Cook until the meat is browned for about 6-7 minutes.

  3. 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.

  4. 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

  5. Five minutes before serving stir in remaining ½ cup milk

  6. 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.

  7. Add desired portion of pappardelle noodles and sauce to a serving bowl. Top with cheese and parsley and serve!

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