Categories: Pasta
Ingredients
- 2 tbsp. olive oil
- 1/4 lb. pancetta, cut into small dice
- 1 lb. ground sirloin
- 1 lb. ground pork
- 1 onion, cut into small dice
- 3 to 4 garlic cloves, minced or grated
- 1 carrot, cut into small dice
- 2 celery stalks, cut into small dice
- Salt and pepper
- 1/4 tsp freshly grated nutmeg, or to taste
- 2 bay leaves
- 1 tbsp. fresh thyme leaves, chopped
- 1 tsp dried marjoram or oregano
- 1/2 tsp crushed red pepper flakes
- 1/4 cup tomato paste
- 2 cups red wine
- 3 cups beef stock
- 1 lb. pappardelle
- 1 cup whole milk
- 1 cup grated Parmigiano-Reggiano, plus more to pass at the table
- 1/2 cup chopped fresh parsley
Directions
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In a large pot, heat the olive oil over medium-high heat, then add the pancetta and cook, stirring occasionally, until it is browned and the fat is rendered, 3 to 4 minutes. Add the sirloin and pork to the pot and brown for 8 to 10 minutes, stirring occasionally to break up the lumps. Add the onions, garlic, carrot and celery and cook, stirring, until the veggies are softened, 6 to 7 minutes.
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Add salt and pepper and the nutmeg, bay leaves, thyme, marjoram or oregano and red pepper flakes. Add the tomato paste and stir for a minute or so, then add the wine and scrape up all the drippings. Reduce the wine by half for 2 to 3 minutes, then stir in the stock and bring to a boil. Reduce the heat to a simmer and thicken the sauce for 1 to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pot.
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When you’re ready to serve, bring a large pot of water to a boil, salt the water and cook the pasta to al dente.
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Add the milk to the sauce and simmer for a couple minutes to heat through. Discard the bay leaves and adjust the seasonings to taste. Turn off the heat.
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Once the pasta is done, reserve about a cup of pasta water before draining. Drain the pasta and toss it back into the pot it was cooked in along with the reserved water, about a cup of grated cheese and a couple handfuls of chopped parsley.
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Add half the pasta sauce and toss well to coat.
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Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.