Thi is an easy to make sauce and we love it on any pasta.

We just love our new Italian blend, Ciao Down. This is a hybrid recipe, a little Rachel Ray and a little Mom’s Gourmet. You will LOVE it.

Big Bolognase! Serves 6 – 8


  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 4 strips of bacon cooked crisp and cut small dice or ground
  • 1 pound ground sirloin
  • 1 pound ground pork
  • 1 onion cut into small dice
  • 2 carrots cut into small dice
  • 2 celery stalks cut into small dice
  • 3 garlic cloves minced or grated
  • 1 - 28 oz can plum tomatoes - drained and diced
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon Ciao Down
  • 1/4 cup tomato paste
  • 2 cups red wine
  • 1 cups beef stock
  • Papardelle pasta
  • Parmesan cheese
  • 1/2 teaspoon a pinch or two crushed red pepper flakes
  • 1/2 cup milk
  • 1 pound pappardelle pasta


  • In a large pot, heat EVOO over medium-high heat, then add the bacon and cook, stirring occasionally, until browned and the fat is rendered, 4-5 minutes. Remove from pan and reserve.
  • Add the sirloin and pork to the pot the pancetta was cooked in and brown well, about 10 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until soft, 4-5 minutes.
  • Add Ciao Down, nutmeg, and cook, stirring, for 30 seconds. Add the bacon back into the pan and stir in the tomato paste. Cook 3-4 minutes to caramelize. Add in the wine and scrape up all the tasty nibbles that have stuck to the bottom of the pan. Cook until half of the liquid is evaporated, about 2 minutes.
  • Add the drained plum tomatoes and beef stock and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and flavorful, about 1-1/2 hours stirring occasionally to keep the sauce from sticking to the bottom of the pan.
  • While the sauce is simmering away, bring a large pot of seasoned water up to a boil. Drop the pappardelle pasta into the boiling water and cook to al dente, according to package instructions. Stir occasionally to prevent the pasta from sticking together.
  • Drain the pasta and toss it back into the pot it was cooked. Add the pasta sauce, reserving enough to top, and toss well to coat. Serve the pasta in shallow bowls, topped with additional sauce and some fresh grated parmesan cheese for garnish.