Over 3 hours
- ¼ cup (60 ml) butter
- 1 large onion, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, finely chopped
- 1 tsp (5 ml) fennel seeds
- ½ tsp (2.5 ml) red pepper flakes
- 1 ½ lb (675 g) mix of ground beef, veal, pork
- ¼ cup (60 ml) tomato paste
- 1 cup (250 ml) white wine
- 1 can (786 ml) San Marzano tomatoes, crushed with their juice
- 1 cup (250 ml) chicken stock
- 1 cup (250 ml) milk
- 3 bay leaves
- ¼ cup (60 ml) chopped basil, plus more for serving
- 1 tbsp (15 ml) dried oregano
- 1 lb (450 g) pappardelle pasta
- Freshly grated Parmesan cheese, to taste
- In a 5.3 L French Oven over medium heat, melt the butter until foaming. Add the onion, carrots and celery. Cover and cook until tender, about 15 minutes, stirring often. Add the garlic, fennel seeds and red pepper flakes. Cook for 2 minutes while stirring.
- Add the meat to the pot and stir to coat well in the aromatics. Season with salt and pepper. Cook over medium-high heat until no longer pink, about 8 minutes. Add the tomato paste and cook for 2 minutes while stirring. Add the wine and let simmer for 2 minutes.
- Add the tomatoes, chicken stock, milk, bay leaves and herbs. Season generously with salt and pepper. Let simmer over medium-low heat for 2 hours, stirring occasionally, until the sauce has thickened.
- Meanwhile, cook the pasta in a pot of salted boiling water until very al dente. Drain. Toss with olive oil to prevent sticking.
- Remove the bay leaves from the sauce. Add the cooked pasta. Toss well to combine and to finish cooking the pasta. Adjust the seasoning.
- Serve with freshly grated Parmesan cheese and more basil leaves.