Homemade Pappardelle with Bolognese Sauce

Ingredients for Homemade Pappardelle with Bolognese Sauce

• 80ml butter

• 7 tablespoons extra-virgin olive oil

• 475ml chopped onions

• 130g chopped celery

• 80g chopped carrot

• 2 large garlic cloves, chopped

• 675g beef mince (15% fat)

• 675g antelope sausages or spicy Italian sausages, casings removed

• 350g ground venison or beef mince (15% fat)

• 350g bacon, chopped

• 350ml whole milk

• 350ml dry white wine

• 180ml tomato paste (about 210g )

• Homemade Pappardelle

• 120g freshly grated Parmesan cheese plus additional for passing

Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, venison, and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.

Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavours blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.

Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled. Drain, reserving 240ml cooking liquid. Return pasta to same pot. Add warm Bolognese and 120g cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 60ml fuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Serve, passing additional cheese.

Pour a medium-bodied red, like the Michele Chiarlo 2007 Barbera d'Asti "Le Orme" ($15, Italy).

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