This has got to be one of the finest ragu and pasta recipes we have ever done. Excellent gangster style old world ragu sauce with great pasta.
Put tablespoon of extra virgin olive oil and 3 tablespoons of butter in a deep sauce pan. Melt until frothy
1/2 cup carrots
1/2 cup yellow onions
1/2 cup celery
Put in the butter and mixture and cook on med/high until golden and translucent (onions).
1/2 lb ground pork loin
1/2 lb ground beef
Cook until brown.
Deglaze the pan with 1 cup of Chianti or Dry Red (Malbec).
Cook for a few minutes until liquid is somewhat gone.
Salt and pepper to taste.
Add 3 beef bouillon cubes to 3 cups of water. Dissolve and pour into pan.
Add 2 cans of tomato paste.
Cover and cook down for 3 hours over low heat, stirring every 20 minutes or so.
The sauce will thicken, add water if needed to keep it slightly saucy.
20 minutes before done add 1/2 cup of mlik.
Cook your pappardelle by boiling 3 quarts of water, adding salt, and cooking for 9 minutes or so for al-dente. Strain.
Pour meat sauce into pasta, add fresh mushrooms and cook for an additional 10 minutes.
Serve with fresh grated parmesan or romano.