Bolognese with Garlic Toasted Onion Fettuccine

Serving Size:  4-6


1 lb. Pappardelle’s Garlic Toasted Onion Fettuccine
¼ cup extra virgin olive oil
2 slices thick-cut bacon, diced
1 cup onion, chopped
½ cup celery, chopped
½ cup carrot, chopped
4 cloves garlic, minced
1 tablespoon fresh thyme, finely chopped
1 lb. ground veal
1 lb. ground pork
1 cup dry red wine
2 bay leaves
2 (14-oz.) cans beef broth*
1-½ cups canned tomato purée*
Freshly grated Parmesan cheese

*Or eliminate 1 can beef broth and tomato purée and substitute Pappardelle’s Coconut Curry Sauce


  1. Heat olive oil in a large, heavy pot over medium-high heat. Add bacon and sauté until beginning to brown, about 6 minutes. Add onion, carrot, garlic, and thyme and sauté for 5 minutes more. Add veal and pork and sauté until brown and cooked through (breaking up meat while cooking), about 10 more minutes.
  2. Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato purée. (*Or Eliminate 1 can beef broth and tomato purée and substitute Pappardelle’sCoconut Curry Sauce (11 oz).)
  3. Reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour. Season with salt and pepper, to taste.
  4. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain, place in warm serving bowl, add sauce, and gently toss. Serve with Parmesan cheese.