Pappardelle Bolognese

Ingredients

• to taste Carrots (peeled and small‑diced for mirepoix)
• to taste Onion (small‑diced for mirepoix)
• to taste Celery Stalks (small‑diced for mirepoix)
• 0.75 pound Beef Chuck (cut into cubes, then ground or processed)
• 0.75 pound Pork Butt (cut into cubes, then ground or processed)
• 4 ounce Pancetta (diced; renders fat for the base)
• 2 tablespoon Unsalted Butter (adds richness to the mirepoix sauté)
• to taste Ketchup (adds a subtle sweet‑acid balance)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 0.25 cup Tomato Paste (concentrated tomato flavor)
• 1 cup Chardonnay (dry white wine for deglazing)
• 3 cup Homemade Chicken Stock (adds depth; can use store‑bought)
• 1 cup Whole Milk (creates a velvety texture)
• to taste Parmigiano‑Reggiano (freshly grated, added at the end)

Instructions

1. Prepare the Mirepoix

   Peel and small‑dice carrots, onion, and celery. Set aside in a bowl.

   Time: PT10M

2. Cube and Grind the Meats

   Trim any excess fat from the beef chuck and pork butt, cut into ½‑inch cubes, then run through a food processor or grinder to achieve a coarse mince.

   Time: PT10M

3. Dice Pancetta and Render Fat

   Dice the pancetta into ¼‑inch pieces. Heat a large oven‑safe skillet over medium heat, add the pancetta and sauté for about 2 minutes until the fat begins to melt.

   Time: PT2M

4. Sauté Mirepoix in Butter

   Add 2 Tbsp unsalted butter to the rendered pancetta fat. Toss in the diced carrots, onion, and celery. Cook, stirring occasionally, for 5‑6 minutes until the vegetables are softened but not browned.

   Time: PT6M

5. Brown the Meat

   Remove the vegetables and pancetta to a bowl. Increase heat to medium‑high, add the ground beef‑pork mixture, a splash of ketchup, salt and pepper. Sauté for about 6 minutes, breaking up the meat, until it develops a deep brown color.

   Time: PT6M

6. Incorporate Tomato Paste

   Stir in ¼ cup tomato paste and cook for 2 minutes, allowing it to darken slightly and meld with the meat.

   Time: PT2M

7. Deglaze with Chardonnay

   Pour in 1 cup Chardonnay, scraping the browned bits from the bottom of the pan. Let the wine reduce for about 2 minutes.

   Time: PT2M

8. Add Liquids and Oven‑Braise

   Return the sautéed vegetables and pancetta to the pan. Add 3 cups homemade chicken stock and 1 cup whole milk. Stir to combine, cover the skillet, and place it in a pre‑heated oven at 325 °F for 2 hours, stirring once halfway through.

   Time: PT2H

   Temperature: 325°F

9. Finish with Parmesan

   Remove the sauce from the oven, stir in freshly grated Parmigiano‑Reggiano to taste, adjust seasoning, and serve over your favorite pasta.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g