Homemade Bolognese Sauce with Fresh Pappardelle

This slow-simmered meat sauce is rich without feeling greasy, with beef, pork, pancetta, milk, white wine, and finely chopped vegetables cooked until everything melts together. The key is to reduce each liquid properly and keep the simmer gentle; the mistake to avoid is browning the meat until crisp. When it is ready, the sauce should be thick enough to leave a brief trail across the bottom of the pot when stirred.

• Time: 240 min
• Servings: 6

Source: Michel Dumas

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