Ingredients
6
6 servings
- •1 small onion, cut into 1-inch pieces
- •1 medium carrot, cut into 2-inch pieces
- •1 celery stalk, cut into 2-inch pieces
- •2 tablespoons extra-virgin olive oil
- •2 cloves garlic, minced
- •0.5 pound ground beef
- •0.5 pound ground veal
- •0.5 cup Cabernet Sauvignon wine
- •1 (28 ounce) can crushed tomatoes
- •1.5 teaspoons dried oregano
- •0.75 teaspoon salt
- •0.25 teaspoon freshly ground black pepper
- •0.5 cup milk
- •1 pinch freshly grated nutmeg, or to taste
- •1 (16 ounce) package pappardelle pasta
Instructions
- Add onions, carrot, and celery to the bowl of a food processor; pulse until finely chopped.
- Heat olive oil in a large pot over medium-high heat; cook onion mixture, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic; cook until fragrant, about 45 seconds.
- Add beef and veal and cook, breaking meat apart with a wooden spoon or spatula, until no longer pink. Stir in wine, tomatoes, oregano, salt, and pepper; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 1 hour.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pappardelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes.
- Stir milk into sauce. Stir in nutmeg if desired; season with salt and black pepper. Serve on top of cooked pappardelle.
Nutritional Facts
Per 6 servings
- Calories: 576
- Carbohydrate: 71g
- Fat: 19g
- Fiber: 6g
- Protein: 27g
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