PAPPARDELLE BOLOGNESE RECIPES

Steps:

• In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more. Add ground beef. Break meat up with a wooden spoon and cook until no longer pink. Drain. grease.  Return pot over medium heat and season with salt and pepper. Add tomato paste and stir until meat and vegetables are well coated. Add wine and cook until almost completely reduced, about 2 minutes.  Add crushed tomatoes, then pour water into can and swirl water around the can to catch the extra tomato juice. Pour into pot along with oregano and red pepper flakes. Season with more salt and pepper. Bring sauce to a boil, then reduce heat and let simmer for 1 hour.  Add milk, then return to a simmer and continue simmering for 30 more minutes. Add more salt and pepper as needed.  In a medium pot of boiling salted water, cook pasta according to package directions to al dente. Drain.  Spoon desired amount of bolognese over pasta and top with Parmesan.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté 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, stirring often, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.
• Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.