Pappardelle Bolognese - cooking recipe

Ingredients

1/4 cup olive oil
2 slices bacon, thick-sliced, diced
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
4 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 lb ground veal
1 lb ground pork
1 cup dry red wine
2 bay leaves
2 (14 ounce) cans beef broth
1 1/2 cups tomato puree, canned
1 lb pappardelle pasta or 1 lb mafaldine pasta
parmesan cheese, freshly grated

Preparation

Heat oil in heavy large pot over medium-high heat.
Add bacon; saute until beginning to brown, about 6 minutes.
Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
Add veal and pork; saute 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.
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.).
Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
Drain.
Transfer to pot with sauce; toss.
Serve with Parmesan.