Whole wheat pappardelle con ragú alla bolognese:
Chop one carrot, one onion, and one rib of celery. Heat one quarter cup of extra virgin olive oil in a large dutch oven. Add the mirepoix and one sliced clove of garlic and cook until soft (10-15 mins) over low heat. Raise the heat to high and add one pound of ground pork and one pound of ground veal plus a quarter pound of bacon. Brown the meat then reduce the heat to medium-low and add one cup of milk and one cup of white wine plus half a tube of tomato paste. Simmer for an hour and a half and ask your girlfriend nicely to make some fresh pasta.
Serves four!
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