Description
Pappardelle Bolognese Sauce – an absolutely delicious bolognese sauce recipe, slow-simmered and served over pappardelle noodles.
Ingredients
Scale
- 1 tablespoon ghee or olive oil
- 3–4 cloves garlic, diced
- 1 small sweet yellow onion, diced
- ¼ cup red onion, diced
- 1–2 large carrots, diced
- 1–2 stalks celery, diced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 oz pancetta, chopped
- 1 lb ground pork
- 1 lb Country Natural Beef Butcher’s Blend Ground Beef
- ¼ cup pomegranate juice (or dry red wine)
- 1 28oz can whole tomatoes
- 1 3oz can tomato paste
- 8 oz can tomato sauce
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh oregano, smashed
- 2 tablespoons fresh thyme, chopped
- 1/4 cup coconut milk (or heavy cream if not dairy-free)
Instructions
- Bring a large Dutch Oven to medium-high heat.
- Add ghee and let melt. Add garlic and saute until aromatic, about 1 minute.
- Add pancetta and let fat render, about 3 minutes.
- Add onion, celery and carrots.
- Stir and let onions cook down until almost transparent, about 5-6 minutes.
- Add beef and pork and ensure the pot is over med/med-high heat.
- Continue stirring until the meat is fully cooked.
- Add pomegranate juice (or red wine), whole tomatoes, tomato sauce and the tomato paste to the pan. Use a paring knife to cut the whole tomatoes into quarters. Stir to combine.
- Add basil, thyme and oregano as well as the coconut milk (or cream). Stir to combine and then let simmer 1-3 hours, covered. If you feel it isn’t thick enough simply let simmer uncovered for about a half hour or so and it will thicken up.
Keywords: pappardelle bolognese, bolognese sauce, bolognese recipe