Bolognese with Pappardelle

“This Bolognese is heavy on meat and light on tomato, so the dish’s lower acidity pairs terrifically with a wine that is higher in tannin like the 2019 CYRUS. Since it can be made up to a week in advance, it’s a great sauce to have on hand for quick weekday dinners.”

Tim Gleadall, AVV Culinary Director & Chef

Serves: 6

1 Tbsp olive oil
½ lb ground pork
½ lb ground veal
½ lb ground beef
2 cups dry white wine
½ cup carrots, diced
1½ cups yellow onion, diced
6 garlic cloves, crushed
2 Tbsp fresh thyme, chopped
1 Tbsp fresh sage, chopped
16 oz chicken stock
4 oz tomato paste
16 oz pappardelle pasta
1 cup Pecorino Romano

Method of Preparation:
In a large heavy bottomed saucepan, heat olive oil on medium heat. Add pork, veal and ground beef and brown for approximately 8 minutes.

Turn heat to high and deglaze the pan by adding white wine, then stirring and scraping the bottom of pan.

Reduce heat to low, then add carrots, onion, garlic, thyme and sage and stir until well mixed. Add chicken stock and tomato paste and combine well. Simmer, stirring occasionally, for 1 hour or until slightly thickened.

While the Bolognese is simmering, cook pappardelle according to package directions. To serve, plate the pappardelle, top with Bolognese and garnish with Pecorino Romano.