Pappardelle Bolognese

Wide ribbons of pasta cloaked in Batali’s slow-simmered three-meat ragu of veal, pork, and pancetta finished with milk and Parmigiano.

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 medium onions, finely chopped
• 2 carrots, finely chopped
• 4 celery ribs, finely chopped
• 5 garlic cloves, minced
• 1 pound ground veal
• 1 pound ground pork
• 4 ounces pancetta, finely chopped

One 4.5-ounce tube tomato paste

• 1 cup dry white wine
• 1 cup whole milk
• 1 teaspoon fresh thyme leaves
• 1 pound pappardelle (fresh or dried)
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Kosher salt and freshly ground black pepper

Directions

1. In a large heavy pot, heat the olive oil and butter over medium heat. Add the onions, carrots, celery, and garlic and cook until translucent but not browned, about 5 minutes.
2. Raise the heat to high, add the veal, pork, and pancetta, and brown well, stirring to break up the meat and keep it from sticking, about 10 minutes.
3. Stir in the tomato paste, then add the wine, milk, and thyme. Bring just to a boil.
4. Lower the heat and simmer gently, stirring occasionally, until thick and rich, 1 to 1 1/2 hours. Season with salt and pepper.
5. Cook the pappardelle in boiling salted water until al dente (about 1 minute for fresh), then drain, reserving a little pasta water.
6. Toss the pasta with the ragu and the Parmigiano over low heat, loosening with pasta water if needed. Serve with more cheese.

Notes

Adapted from Mario Batali’s Ragu Bolognese in The Babbo Cookbook.