In the Kitchen: Pappardelle Bolognese

Go Providence brought us Chef Nate Forrant from Cassarino’s to make Pappardelle Bolognese, a blend of pork, veal and ground beef simmered in a marinara sauce.

¼ cup fine diced celery
¼ cup fine dice onion
¼ cup fine diced carrots
1 can plum tomatoes
1 can tomato purée
1 cup of white cooking wine
½ lb ground beef
½ lb ground veal
½ lb ground pork
Fresh garlic cloves
Black pepper
Garlic powder
Olive oil
Cooking Instructions
In a pot add olive oil (just enough to coat bottom of the pan). Add celery, carrots, and onions. Sauté until the onions are translucent and the other vegetables are soft. Add fresh garlic. As the garlic begins to slightly brown add white wine. Add ground beef, ground pork & ground veal. Cook until browned. Remove any access fat. Pour in tomatoes and simmer for approximately one hour. Serve with your favorite pasta.



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