1. Prepare Vegetables

   Prepare vegetables; dice onions, carrots, and celery. Mince garlic and chiffonade (aka finely slice) basil. Tip! Use a food processor to speed up chopping process (leave the basil out and slice by hand).

   • 1/2 , finely diced Small Yellow Onion
   • 1/2 , finely diced Carrot
   • 1 stalk , finely diced Celery
   • 2 , minced Garlic Cloves
   • 5 sprigs , chiffonade Basil Leaves
2. Brown Meat

   Heat a large skillet over medium-high heat. Add butter to skillet and let melt. Add beef, and squeeze sausage out of casing into pan. Season meat mixture with salt and pepper, and break the meat into smaller pieces with the help of a spatula or large spoon. Cook for 5 minutes, stirring occasionally, or until browned and caramelized.

   • 1 Tbsp Unsalted Butter
   • 1/2 lb Ground Beef
   • 1/2 lb , squeezed out of casing Pork Sausage Meat
   • 1/2 tsp Kosher Salt
   • 1/4 tsp Black Pepper
3. Create Sauce

   Add carrots, celery, onions, and garlic to meat mixture. Sauté over medium heat, stirring occasionally, for 5 minutes or until soft. Add fennel seed, tomato paste and red wine to skillet, scraping the bottom of the pan with a spatula. Add milk and water. Let simmer, uncovered, for 15 minutes, adding water if mixture becomes too dry. Turn off heat, add basil, olive oil and give it a stir.

   • 1 tsp , ground Fennel Seeds
   • 1/4 cup Canned Red Tomato Paste with no salt
   • 1/2 cup Red Wine
   • 1/2 cup Whole Milk
   • 1 1/2 cups Water
   • 1/2 tsp Kosher Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Extra Virgin Olive Oil
4. Boil Pasta

   Bring a large pot of water to a boil; add salt. Cook pappardelle until al dente, firm to bite but not soft.

   • 1 lb Pappardelle
   • 1 tsp Kosher Salt
5. Serve & Enjoy!

   Plate pasta and enjoy with sauce and a drizzle of olive oil if desired!

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Fillet

	Amount per serving	Daily value percentage
Calories	890 kcal
Total Fat	35 g	45%
Total Saturated Fat	14 g	69%
Unsaturated Fat	21 g
Cholesterol	95 mg	31%
Sodium	1670 mg	70%
Total Carbohydrate	93 g	34%
Fiber Total Dietary	5 g	19%
Sugars Total	8 g
Excellent Source: Protein	35 g	70%
Vitamin C	7 mg	8%
Calcium Ca	114 mg	8%

Load More

	Amount per serving	Daily value percentage
Good Source: Iron	6.5 mg	35%
Vitamin D	0.1 µg	0%
Potassium K	890 mg	20%
Vitamin E	1.6 mg	10%
B-Vitamins
Thiamin	1.4 mg	120%
Riboflavin	0.7 mg	60%
Niacin	13 mg	80%
Pantothenic Acid	1.3 mg	25%
Vitamin B-6	0.6 mg	35%
Folate (B9)	42 µg	10%
Excellent Source: Vitamin B12	1.9 µg	80%

By Innit Culinary Team