▶ Tap a timecode to jump to roughly that moment in the video.
1
Heat extra virgin olive oil in a large pot over the stove until it reaches a beautiful golden color.
2
Add the chopped onions and cook over medium heat until they turn slightly brown and soften a bit.
3
Add the chopped carrots and celery, cooking for a few minutes so they blend with the onions.
4
Season with a little salt and black pepper.
5
Add the ground beef and ground pork, breaking up the meat with a wooden spoon so it browns evenly throughout.
6
Once the meat is brown, season with additional salt and black pepper.
7
Pour in the red wine and let it simmer, allowing the liquid to reduce and evaporate so the alcohol cooks off.
8
Stir in the tomato paste and mix well.
9
Add the peeled tomatoes and gently break them up with a spoon.
10
Pour in the tomato puree and add water.
11
Reduce the heat so the sauce simmers gently without a lid, allowing water to evaporate. Cook for at least 4 hours, stirring occasionally. Add more water as needed when it evaporates.
12
After about 3.5 to 4 hours of cooking, stir in the fresh basil to deepen the flavor.
13
Continue cooking until the sauce becomes very thick and dry with no excess liquid. Taste for salt and add milk if you want to mellow the flavor.
14
In a separate pot of salted water, cook the wide pappardelle pasta until al dente.
15
Add the cooked pasta to the sauce and toss gently. Add a splash of pasta water if needed to reach the desired consistency.
16
Plate the pasta and finish with a generous sprinkle of grated Pecorino Romano cheese.
PrimedTableBETA
