Italian Sunday Gravy recipe

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon salted butter

Soffritto:

• 1 medium yellow or red onion
• 2 medium carrots or 1 large carrot
• 1 celery rib

Mince/Meat:

• 4 ounces diced pancetta
• 1 pound ground pork
• 1 pound ground beef

The sauce:

• 2 cans (28 oz each) San Marzano plum tomatoes with juices (pulsed in a food processor)
• 3 tablespoons tomato paste
• 3/4 cup dry white or red wine
• 1/2 cup chicken or beef stock
• 1 cup whole milk
• 1 small Parmigiano Reggiano cheese rind (optional)

Seasonings:

• 3 tablespoons fresh basil, chopped
• 1 healthy pinch of nutmeg
• Salt and black pepper to taste

Pasta & Cheese:

• 1 pound dried pappardelle pasta
• 1 cup freshly grated Parmigiano Reggiano

Instructions:

1. Chop the soffritto: Finely chop the soffritto vegetables or pulse in a food processor.
2. Cook the pancetta: Cook pancetta in oil and butter for 3-5 minutes in a large pot.
3. Add the soffritto: Add soffritto and cook for 3-4 minutes with a pinch of salt.
4. Brown the mince: Add ground pork and beef and cook until no longer pink and most liquid is absorbed.
5. Cook off wine and tomato paste: Add wine and cook off alcohol for 3-4 minutes. Stir often. Then add tomato paste and cook for 2-3 minutes.
6. Add tomatoes, milk, broth, and simmer: Add tomatoes, milk, broth, salt, pepper, and nutmeg. Cover and simmer on low heat for 4-5 hours, stirring often. Add Parmigiano cheese rind if desired.
7. Add herbs: Stir in chopped basil towards the end of cooking time. Let cook for 20-30 minutes. Taste and adjust seasoning.
8. Cook pasta and serve: Cook pappardelle pasta al dente. Reserve 3/4 cup pasta water. Add pasta, pasta water, bolognese sauce, and Parmigiano cheese to the pot. Stir and serve with cracked black pepper and more cheese if desired.