Pappardelle With Bolognese Sauce
1/4 cup olive oil
2 slices thick-cut bacon, diced
1 cup yellow or white onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
4 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 pound ground veal
1 pound ground pork
1 cup dry red wine
2 bay leaves
2 14-ounce cans beef broth
1 1/2 cups canned tomato puree
1 pound pappardelle pasta
Freshly grated Parmesan cheese
Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until just beginning to brown (about 5-6 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 spatula, about 10 minutes.
Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.
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. Drain. Transfer to pot with sauce; toss.
Serve with Parmesan.