This easy pappardelle Bolognese is extra meaty, with ground beef, Italian sausage and chopped chicken simmered in a creamy pasta sauce. The wide, bouncy pappardelle noodles stand up to this hearty ragu.
Instructions
1
Cook the vegetables
2
Pulse the onions, celery, carrot and garlic in a food processor until they're finely chopped. In a Dutch oven, heat the oil and butter over medium heat. Add the vegetable mixture and nutmeg. Cook and stir for six to eight minutes or until the onions are translucent and the vegetables are softened. Editor's Tip: Use a rubber spatula to scrape down the sides of the food processor bowl as needed.
3
Cook the beef
4
Add the ground beef to the pan. Cook for six to eight minutes longer or until the beef is no longer pink, breaking the beef into crumbles. Stir in the salt and pepper. Remove everything with a slotted spoon and discard the drippings from the pot.
5
Cook the sausage and chicken
6
In the same pot, cook the sausage over medium heat for six to eight minutes or until it's no longer pink, breaking it into crumbles. Drain any fat, then return the beef and vegetables to the pan. Stir in the wine and bring it to a boil. Cook, stirring frequently, until the wine has evaporated. Add the broth and chicken breasts to the Dutch oven and return the sauce to a boil. Reduce the heat and simmer the sauce, covered, for 12 to 15 minutes or until a thermometer inserted in the chicken reads 165°F. Remove the chicken and let it cool slightly. As soon as it's cool enough to handle, finely chop the chicken.
7
Simmer the Bolognese
8
Add the cream and tomato paste to the Dutch oven and bring everything back up to a boil, stirring occasionally. Return the chicken to the pot, then reduce the heat and simmer the sauce, covered, for three to four hours or until the flavors are well blended. Continue to stir occasionally while it's cooking so that the bottom of the pan doesn't burn. Serve the Bolognese tossed with hot pappardelle and sprinkled with Parmesan cheese.
