Pappardelle With Bolognese Sauce

Ingredients: 2 bay leaves,2 14-ounce cans beef broth,1 large carrot,1/2 cup celery, chopped,1 cup dry red wine,1 tablespoon fresh thyme, chopped,4 garlic cloves, minced,1 pound ground pork,1 pound ground veal,1 pound ground veal,olive oil,grated parmesan cheese,1 pound pappardelle pasta,2 slices thick-cut bacon, diced,1 1/2 cups canned tomato puree,1 cup yellow or white onion, chopped
Instructions:

1. Heat oil in heavy large pot over medium-high heat.
2. Add bacon and saut until just beginning to brown (about 5-6 minutes).
3. Add onion, celery, carrot, garlic, and thyme; saut 5 minutes.
4. Add veal and pork; saut until brown and cooked through, breaking up meat with spatula, about 10 minutes.
5. Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.
6. Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour.Season with salt and pepper.Boil pasta in large pot of boiling salted water until just tender but al dente (firm to bite), stirring often.
7. Drain.
8. Transfer to pot with sauce; toss.
9. Serve with Parmesan.

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