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Ingredients
- 1 lb. Marcho Farms Ground Veal
- 2 Tbsp. Olive oil
- 2 Tbsp. Butter
- 2 oz. pancetta, diced
- 1 medium onion, finely chopped or processed
- 1 large carrot, finely chopped or processed
- 2 stalks celery, finely chopped or processed
- 1 cup mushrooms, finely chopped or processed
- 4 cloves garlic
- ¼ cup tomato paste
- 1 cup red wine
- 1 28 oz. can crushed tomatoes
- 1 cup beef stock
- 1 tsp fresh thyme
- 2 bay leaves
- Grated nutmeg
- Cinnamon
- Salt and pepper
- Pappardelle pasta al dente
Directions
- Heat oil and butter to medium-high in large pot.
- Add pancetta and cook until crispy.
- Add processed veggies and sauté until translucent, then add processed mushrooms and sauté to remove the water.
- Add ground veal and cook till browned.
- Add red wine and reduce by half, then add beef stock, crushed tomatoes, bay leaves, salt, pepper, cinnamon, nutmeg, tomato paste, thyme, and simmer for 60-90 minutes.
- While the sauce is simmering, cook the noodles in salted water until al dente and drain.
- Combine noodles with sauce and toss to coat.
- Serve with shredded cheese and garnish with scallions, if desired.
