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Parpadelle bolognese

On Christine's first visit to Bologna, where this classic dish rules, she met a chef who taught her the proper way to make this legendary meat sauce and she's been making it that way ever since. You might be surprised to see white wine and milk in the ingredient list!



  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 675 grams lean ground beef
  • 1 small Italian spicy sausage, casing removed
  • Several sprigs fresh thyme
  • 2 cloves garlic, chopped
  • 2 small carrots, finely diced
  • 1 stalk celery, diced
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 1 784 gram can plum tomatoes with juice, chopped
  • 3/4 cup full-fat milk or cream
  • Sea salt and freshly cracked black pepper
  • Grated Parmigiano Reggiano, grated (for garnish)
  • 500 grams pappardelle or thick noodle


  1. In a large skillet, heat the butter on medium. Add the onion and sauté three to four minutes or until soft.
  2. Add the beef and Italian sausage and cook for five to seven minutes or until browned.
  3. Add the remaining vegetables and sauté for three minutes, just to soften.
  4. Deglaze with white wine, add the thyme sprigs, bay leaves, tomatoes, milk and salt and pepper and bring to boil.
  5. Reduce heat to low and simmer, covered, for 55 to 60 minutes, or until sauce is thickened and flavour has developed to your liking.
  6. Adjust seasoning.
  7. Add cooked, unrinsed noodles directly to the sauce and serve!

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