Pappardelle Bolognese
Close your eyes and envision a cozy Italian trattoria nestled in a quaint village. The aroma of simmering Bolognese sauce fills the air, and the sight of broad,
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Colander
- Ladle
- Serving bowl
- Serving platter
- Stove
- Kitchen scale
- Grater
- Can opener
- Tongs
- Whisk
- Cup
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- Salt
- pepper
- Fresh basil or parsley leaves for garnish
- Parmesan shreds to sprinkle on top
- 12 ounces of Pappardelle pasta
- Salt and water for boiling
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