Ragu Bolognese with Pappardelle
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 medium onion, diced
  • ¼ cup carrots, diced (about 1 carrot or 5 baby carrots)
  • 2 ribs celery, diced
  • 3 garlic cloves, diced
  • 4 oz prosciutto, diced
  • ½ pound ground pork
  • ½ pound lean ground beef
  • ½ cup white wine
  • ½ cup whole milk (or any combination of cream, light milk, half and half, etc)
  • 15 ounces of tomato puree
  • ½ tsp of fresh thyme, chopped
  • 1 pound of pappardelle, fresh or dried
  • extra virgin olive oil
  • salt
  • pepper
  1. Coat a large saute pan with extra-virgin olive oil. On medium heat, saute onions, carrots, celery and garlic until softened but not browned.
  2. Turn the heat up to high, and add beef and prosciutto. Stirring occasionally, saute until browned.
  3. Add white wine, milk, tomato puree, and thyme, making sure to scrape the bits off the bottom of the pan. Bring to a boil, then reduce heat to low and simmer covered for 30 minutes, stirring occasionally. Taste and adjust seasoning.
  4. While simmering, bring a large pot of water to a boil, then season with salt generously. Right before the sauce is ready, add the pappardelle, and cook according to package.
  5. Transfer the cooked pappardelle to the sauce and toss to coat. Serve it up!
Recipe by i heart chocolate milk at http://www.iheartchocolatemilk.com/2012/08/01/ragu-bolognese-with-pappardelle/