Pappardelle with Bolognese Sauce, Herb garlic Bread and Green Salad with Gorgonzola

For every dinner party my grandmother EVER threw, she ALWAYS made pasta with bolognese.    It simmers away all day on the stove and will fill your house with the most wonderful aroma....like an Italian trattoria!

Bolognese Tomato and Meat Sauce

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Serves: 6 Total Time: 4 hours and 40 minutes


  • 1 package pappardelle, cooked according to package instructions
  • 5 tablespoons unsalted butter
  • 1 small white or yellow onion, finely chopped
  • 1 small celery stalk, including leaves, finely chopped
  • ½ small carrot, scraped and finely chopped
  • 1 tablespoon chopped fresh Italian parsley
  • 1/4 pound good-quality lean ground beef, preferably chuck
  • 1/4 pound ground veal
  • 1/4 pound ground lean pork
  • 2 ounces prosciutto , including fat, thinly sliced and then cut into julienne strips
  • ½ teaspoon salt, or to taste
  • ½ cup red wine (I like to use a bold cabernet)
  • 2/3 cup whole milk
  • 1/8 teaspoon nutmeg, preferably freshly grated
  • 28 oz. canned, peeled San Marzano tomatoes in juice
  • Salt and Pepper
  • Freshly grated Parmesan


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