Prep Time:
10 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 25 mins
Servings:
6
Ingredients
Directions
Add onions, carrot, and celery to the bowl of a food processor; pulse until finely chopped.
Heat olive oil in a large pot over medium-high heat; cook onion mixture, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic; cook until fragrant, about 45 seconds.
Add beef and veal and cook, breaking meat apart with a wooden spoon or spatula, until no longer pink. Stir in wine, tomatoes, oregano, salt, and pepper; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 1 hour.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pappardelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes.
Stir milk into sauce. Stir in nutmeg if desired; season with salt and black pepper. Serve on top of cooked pappardelle.
Nutrition Facts (per serving)
| 576 | Calories |
| 19g | Fat |
| 71g | Carbs |
| 27g | Protein |
