- (2 tbsp) Olive oil
- (4 cloves, crushed) Garlic
- (1, finely diced) Onion
- (1, finely diced) Carrot
- (1 rib, finely diced) Celery
- (1 lbs) Beef Ground
- (1/2 lbs) Pork Ground
- (1 1/4 cups) Red wine (or beef broth)
- (1 cup) Whole milk
- (28 ounces) Whote tomatoes with juice
- (1 tsp) Italian seasoning
- (1/2 tsp) Salt
- (1/4 tsp) Pepper
- Pappardelle (or tagliatelle)
Next, add garlic, carrot, and celery, cooking them until they become tender, which should take about 5 minutes.
Add both beef and pork to the mix, cooking and breaking them apart with a spoon until no pink is visible. Be sure to drain the excess fat.
Pour in the wine and let it simmer uncovered until it evaporates, approximately 10 minutes. Follow this by adding milk and letting it simmer uncovered for another 8 minutes, or until evaporated.
Mix in tomato paste, Italian seasoning, tomatoes with their juice, and a bay leaf. Use a spoon to break up the tomatoes. Cover the mixture and let it simmer for 30 minutes or until it thickens. Add salt and pepper to taste.
Prepare the pasta as per the package instructions. Once cooked, drain the pasta, making sure to reserve 1 ½ cups of pasta water.
Combine the pasta with the sauce, using the reserved pasta water to thin it out if necessary.
Serve the dish hot, garnished with Parmesan cheese. Enjoy!
Original recipe by Holly Nilsson.
Tomatoes: Opt for whole tomatoes to achieve a thicker consistency, breaking them up with a spoon or your hands before simmering. If available, San Marzano tomatoes offer the best flavor.
Wine: Choose a wine that you would enjoy drinking (avoid cooking wine) when using it in your recipe.
Pasta Water: Don't forget to reserve some pasta water while draining the pasta. This not only helps adjust the sauce's consistency, but also aids in making the sauce adhere better to the pasta. Avoid rinsing the pasta after cooking.
Sauce Consistency: To thicken the sauce, simply simmer it for a longer time. For a thinner sauce, add some pasta water.
Fridge: Keep the sauce in an airtight container or cover it with plastic wrap for up to 4 days.
Freezer: Store the sauce in an airtight container, leaving about an inch for expansion, or in a zippered freezer bag for 2-3 months.
Reheating: Allow the sauce to defrost in the refrigerator. Reheat it on the stovetop or in the microwave, stirring every 15-20 seconds until heated through.