Pappardelle with Bolognese Sauce
5 tbsp butter
7 tbsp extra-virgin olive oil
2 cups chopped onions
2 tbsp of rosemary sprig
1 & 1/4 cups chopped celery
3/4 cup chopped carrot
2 large garlic cloves, chopped
1.5 pounds ground beef
2 cups dry red wine
3/4 cup tomato paste
2 cup fresh crushed tomato from a can
1 cup freshly grated parmesan cheese plus additional for passing
1 lbs of homemade Fettuccini
Melt butter with oil in heavy large pot over medium heat. Add next 5 ingredients.
Saute until vegetables are soft but not brown, 12-14 minutes. Add beef, increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, for about 15 minutes.
Stir in the wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, for about 1 hour and 15 minutes. Season with salt and pepper.