Italian
Free recipe
Sunday Bolognese with Hand-Cut Pappardelle
A slow-simmered Tuscan ragu folded into ribbons of fresh pasta -- the kind of plate that fills the whole kitchen with garlic and red wine.
Three frames from the cook
Method
Brown the pancetta in a wide Dutch oven over medium heat until the fat renders, then add the onion, carrots and garlic and cook until soft.
Push the soffritto aside, add the beef and brown deeply, breaking it into small pieces.
Pour in the milk and let it cook off, then add the tomatoes and simmer covered for 90 minutes, stirring occasionally.
Cook the pappardelle until just shy of al dente, finish in the sauce with a ladle of pasta water, and serve with grated Parmesan.