Meaty Veal Ragu Pappardelle

Prep Time: 15 mins  | Cook Time: 1 ½  hours  | Course: Dinner | Servings: 6

A hearty and comforting meaty veal and veggie ragu over fresh pasta. I used ground turkey, but you could use any ground meat or even a mix there of. Inspired by and adapted from Amy of The Cook Report, she also used pancetta instead of ground meat. https://thecookreport.co.uk/veal-pancetta-ragu-rosemary/ 

1 Tbsp olive oil

2 Tbsp butter

1 lb veal, minced

1 lb ground meat, turkey, beef, chicken

14 oz mirepoix (equal portions of carrot, onion & celery)

3 cloves garlic, minced

Salt, to taste

Pepper, to taste

1 tsp onion seasoning blend (Trader Joes has a nice one)

2 bay leaves

2 cups red wine

1 15-oz tomato sauce

1 15-oz diced tomatoes

2 cups beef broth

1 cup milk

Pappardelle or other fresh pasta of choice

Parmesan cheese, grated

Warm olive oil and butter in a dutchoven over medium low heat with veal, ground meat, mirepoix, garlic, salt, pepper, onion seasoning and bay leaves. Cook until onions are translucent and veggies are softened, about 5 minutes. Pour in the red wine, tomato sauce and diced tomatoes and stir for a couple of minutes, reduce heat to low. Stir in the beef broth and milk and allow to simmer for about 90 minutes.