Pappardelle with Bolognese Sauce

Ingredients

• 1 large white onion, quartered
• 1 small carrot, cut into 4 pieces
• 1 celery rib, cut into 4 pieces
• 1/3 cup extra-virgin olive oil
• 1 pound ground chuck
• 1/2 pound ground pork
• 2 teaspoons table salt
• 1 cup whole milk
• 1/3 cup white wine
• 2 tablespoons tomato paste
• 1 (28-ounce) can tomato puree
• 1 teaspoon sugar
• 1 1/2 cups water
• 1 pound pappardelle
• freshly grated parmesan cheese
• 1/4 cup fresh basil

Equipment Food Processor

Steps

1. 1

   Place onion, carrot, and celery in a food processor and pulse until in small pieces. Set aside.

2. 2

   Heat a large saucepan over medium-high heat. Add olive oil and onion, carrot, celery mixture. Saute for 3 minutes.

3. 3

   Add ground chuck and pork and break up as much as possible. Sprinkle with salt and add milk. Cook until milk is reduced and meat starts to sizzle, 10 to 15 minutes. (It took at LEAST 15 minutes for me.)

4. 4

   Mix in wine and continue to cook until wine reduces by half. Reduce heat to simmer and add tomato paste. Stir in completely.

5. 5

   Add tomato puree, sugar, and water and mix well. Cover and simmer over low heat for 1 hour. Stir often. Add more water if sauce gets too thick.

6. 6

   Cook pasta according to package directions. Pour into a large serving bowl, mix in sauce, top with grated parmesan and basil.