Pappardelle Bolognese Recipe (with Video)

1. First thing is to brown your beef and pork and remove
2. Render the fat of your cubed guanciale on medium heat. Remove but save fat
3. Sweat vegetables in pork fat with some additional olive oil
4. Add tomato paste and mix well. Let this cook and darken for 5-6 minutes
5. Add red wine and let reduce pretty much out
6. Add milk, stock, cheese rind, a bouquet garni of rosemary and thyme, 2 bay leaves and meat
7. Let this reduce and cook, partially covered for about an hour and a half until a good amount of the liquid is evaporated. You don’t want a liquid sauce
8. Season at every level with salt
9. Toss with some pappardelle or the pasta of your choice in the sauce with Parmesan and a couple tbsp pasta water
10. Serve immediately with grated Parmesan and some optional red pepper flakes