Name: Pappardelle Bolognese
Yield: 4 to 6 Servings
Ingredients: 1/4 cup olive oil; 2 slices thick-cut bacon, diced; 1 cup chopped onion; 1/2 cup chopped celery; 1/2 cup chopped carrot; 4 garlic cloves, minced; 1 tablespoon chopped fresh thyme; 1 pound ground veal; 1 pound ground pork; 1 cup dry red wine; 2 bay leaves; 2 14-ounce cans beef broth; 1 1/2 cups canned tomato puree; 1 pound pappardelle or mafaldine pasta; Freshly grated Parmesan cheese

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