Serves 4 to 6
Source: Jamie Oliver
Originally from December 2013 on my old blog
This right here is the quintessence of comfort food. Rich, eggy pasta ribbons topped with a sauce that has been bubbling away on the stove for hours, sprinkled with a bit of Parmesan… what else could you ask for?
I know I’ve posted many bolognese sauce recipes, but I have a method to my madness. Bolognese sauce can be used in so many different ways, and can be made so many different ways, I decided I’d just post every recipe I’ve made, in order to please anyone. Each recipe is cooked for a different amount of time, has slightly different ingredients, and tastes a little different from the other. Boom! There we go.
~1 recipe pasta dough, (I strongly suggest the one on my website; I’ve tried a lot of different recipes for pasta and that one never fails!) cut into 1-inch wide ribbons OR store bought pasta if you don’t want to make your own, which is totally fine of course.
~Extra-virgin olive oil
~1 medium onion, finely chopped
~2 carrots, peeled and finely chopped
~2 stalks celery, finely chopped
~5 cloves garlic, peeled and finely chopped
~1 lb ground veal
~1 lb ground beef
~1 cup dry white wine
~2 (28-oz) cans peeled whole tomatoes, crushed by hand with a potato masher or fork (or you can just buy the puree, or the crushed tomatoes if you like it chunkier)
~4 cups homemade or store bought chicken stock
~1 cup milk
~kosher salt and freshly ground black pepper
~Parmesan, ricotta, or chopped basil, for serving (optional)
In a very large and heavy-bottomed saucepan, heat a 2-count of the olive oil. Add the onions, carrots, celery and garlic, and cook for about 10 minutes, until very tender but not yet browned. Raise the heat a bit. Break up the ground beef and veal into chunks and add to the pan. Brown, breaking up the chunks with a wooden spoon, until the meat is no longer pink. Add wine and simmer until evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and let simmer very slowly for 2 to 2 and a half hours, until the sauce is very thick. Add the milk, which help make the meat even more tender, and let simmer for another 20 to 30 minutes, until thickened. Taste again for salt and pepper.
Bring a large pot of salted water to boil for the pasta. If you’re boiling fresh pappardelle, boil for 2 to 3 minutes. If using dried pasta, cook for the time recommended on the box.
Drain pasta, top with sauce along with Parmesan, ricotta, or basil, if using any of those, and serve.