Pappardelle Bolognese

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This is wonderful!! Everyone that i have served this too - young or old - have raved about this one. It can be made one day ahead to make the meal easy to get on the table. From bon appetit october 2002.

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Steps

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

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Add bacon.

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Saute until beginning to brown , about 6 minutes.

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Add onion , celery , carrot , garlic , and thyme.

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Saute 5 minutes.

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Add veal and pork.

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Saute until brown and cooked through , breaking up meat with back of fork , about 10 minutes.

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Add wine and bay leaves.

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Simmer until liquid is slightly reduced , about 10 minutes.

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Add broth and tomato puree.

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Reduce heat to medium-low.

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Simmer until sauce thickens , stirring often , about 1 hour 15 minutes.

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Season with salt and pepper.

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Boil pasta in large pot of boiling salted water until just tender but still firm to bite , stirring often.

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Drain.

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Transfer to pot with sauce.

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Toss.

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Serve with parmesan.

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Ingredients

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olive oil, bacon, onion, celery, carrot, garlic cloves, fresh thyme, ground veal, ground pork, dry red wine, bay leaves, beef broth, tomato puree, pappardelle pasta, parmesan cheese