1PoundPappardelle Pasta - or any other of your choosing
Instructions
In a large pot or dutch oven on medium high heat, melt butter.
Starting with the carrots and celery, add them to the pan & let cook for a few minutes. Then add the onion & shallots and cook until slightly tender.
Add the beef and pork to the pan and mix until combined. Let this brown and the moisture evaporate as much as possible.
Deglaze with white wine, and once evaporated add your milk and let evaporate until it thickens significantly.
Finish by adding your tomatoes, and herbs. Bring to a simmer, taste, and adjust your kosher salt & fresh ground pepper as needed.
Let this simmer for at least 45 minutes, or until the meat is tender and the tomatoes have broken down.
As your sauce is finishing, bring a pot of water to a boil and cook your pasta to al dente. Make sure to reserve some pasta water. This may be needed if your sauce becomes too thick.
Toss your finished noodles with your sauce, adding pasta water if the sauce has become slightly too thick.
Finish with a sprinkle of parmesan and some fresh basil or parsley.