Pappardelle Bolognese

• 1 cup olive oil
• 2 thick-cut bacon slcs, diced
• 1 cup chopped onion
• 1 cup chopped celery
• carrot cup chopped
• 4 garlic cloves minced
• 1 tablespoon chopped fresh thyme
• 1 pound ground veal
• 1 pound ground pork
• 1 cup dry red wine
• 2 bay leaves
• 2 cans beef broth 14 oz ea
• 1 cup tomato puree canned
• salt to taste
• freshly ground black pepper to taste
• 1 pound pappardelle or mafaldine Freshly-grated Parmesan cheese for serving

1. Heat oil in heavy large pot over medium-high heat. Add bacon; saute until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; saute 5 minutes. Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree.
2. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)
3. Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.

olive oil, bacon slcs, onion, celery, carrot, garlic, thyme, ground veal, ground pork, red wine, bay leaves, beef broth, tomato puree, salt, freshly ground black pepper, parmesan cheese

Taken from www.yummly.com/recipe/Pappardelle-Bolognese-1667291 (may not work)