Pappardelle With Bolognese Sauce

• 1/4 cup olive oil
• 2 slices thick cut bacon diced
• 1 cup white onion or yellow, chopped
• 1/2 cup celery chopped
• 1/2 cup carrot chopped
• 4 garlic cloves minced
• 1 tablespoon fresh thyme chopped
• 1 pound ground veal
• 1 pound ground pork
• 1 cup dry red wine
• 2 bay leaves
• 28 ounces beef broth
• 1 1/2 cups tomato puree canned
• 1 pound pappardelle pasta
• grated Parmesan cheese Freshly

1. Heat oil in heavy large pot over medium-high heat. Add bacon and saute until just beginning to brown (about 5-6 minutes).
2. Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
3. Add veal and pork; saute until brown and cooked through, breaking up meat with spatula, about 10 minutes.
4. Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.
5. Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour.
6. Season with salt and pepper.
7. Boil pasta in large pot of boiling salted water until just tender but al dente (firm to bite), stirring often. Drain. Transfer to pot with sauce; toss.
8. Serve with Parmesan.

olive oil, bacon, white onion, celery, carrot, garlic, thyme, ground veal, ground pork, red wine, bay leaves, beef broth, tomato puree, pasta, parmesan cheese

Taken from www.yummly.com/recipe/Pappardelle-With-Bolognese-Sauce-1667411 (may not work)