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 juices
- 3 Tablespoons tomato paste
- 3/4 cup apple vinegar
- 1/2 cup beef stock or chicken stock (add more if needed)
- 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.
- Heat olive oil and butter in a large pot; add turkey strips and brown them.
- Add the soffritto mix, season with salt, and cook until softened.
- Stir in ground beef; cook until browned.
- Deglaze with apple vinegar, then add tomato paste and cook briefly.
- Incorporate San Marzano tomatoes, stock, cheese rind, nutmeg, salt, and pepper; cover and simmer for 4-5 hours.
- In the last hour of cooking, stir in whole milk.
- Cook pappardelle according to package instructions; combine with sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 9g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg