PAPPARDELLE BOLOGNESE

(Modified to my measures)

Veal and pork combine in the rustic sauce.

4 TO 6 SERVINGS

Ingredients

1/4 cup olive oil

2 slices thick-cut bacon, diced

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

6 garlic cloves, minced

1 1/2 tablespoon chopped fresh thyme

1 pound ground veal

1 pound ground pork

1 cup dry red wine

2 bay leaves

2 14-ounce cans beef broth

1 1/2 cups canned tomatoes cut up & with juice

1 pound pappardelle or mafaldine pasta or penne

Freshly grated Parmesan cheese

Directions

Heat oil in heavy large pot over medium high heat.

Add bacon; sauté until beginning to brown, about 6 minutes.

Add onion, celery, carrot, garlic, and thyme sauté 5 minutes.

Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes.

Add wine and bay leaves.

Simmer until liquid is slightly reduced, about 10 minutes.

Add broth and tomato puree.

Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15

minutes.

Boil pasta in large pot of boiling salt-ed water until just tender but still firm to bit.

Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)