Ingredients
Scale
- 1 Tablespoon olive oil
- 1 Tablespoon salted butter
- 1 medium to large yellow or red onion
- 2 medium to large carrots
- 2 celery ribs
- 4 oz diced turkey strips
- 1 lb ground beef
- 2 cans (28 oz each) San Marzano plum tomatoes with the juices
- 3 Tablespoons tomato paste
- 3/4 cup apple vinegar
- 1/2 cup beef stock or chicken stock
- 1 cup whole milk
- 1 medium to large Parmigiano Reggiano cheese rind
- 1 healthy pinch of nutmeg
- Salt & black pepper to taste
- 1 lb dried pappardelle pasta
- 1 cup freshly grated Parmigiano Reggiano
Instructions
- Finely chop onion, carrots, and celery to create the soffritto.
- In a large pot, heat olive oil and butter over medium heat, then brown turkey strips for 3–5 minutes.
- Add the soffritto and cook for another 3–4 minutes.
- Brown the ground beef until no pink remains.
- Stir in apple vinegar and cook until evaporated; then mix in tomato paste.
- Add San Marzano tomatoes, stock, cheese rind, salt, pepper, and nutmeg. Simmer on low heat for 4–5 hours.
- Stir in whole milk during the last 30 minutes.
- Cook pappardelle according to package instructions; combine with sauce and serve hot.
- Prep Time: 30 minutes
- Cook Time: 4–5 hours
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg