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 the soffritto ingredients: onion, carrots, and celery.
- Heat olive oil and butter in a large pot over medium heat; cook turkey strips until slightly browned.
- Add the chopped soffritto mix to the pot; sauté for 3–4 minutes.
- Incorporate ground beef; cook until no pink remains.
- Pour in apple vinegar; cook off for 3–4 minutes, then add tomato paste and stir for another 2–3 minutes.
- Add San Marzano tomatoes with juices, broth, and cheese rind; season with salt, pepper, and nutmeg. Simmer on low for 4–5 hours.
- In the last hour, stir in whole milk.
- Cook pappardelle according to package instructions; serve hot with sauce and freshly grated Parmigiano Reggiano.
- Prep Time: 20 minutes
- Cook Time: 4–5 hours
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 600
- Sugar: 7g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg