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Heat a large skillet to medium-high heat and cook the beef, pork and Italian sausage for 15 minutes until browned and cooked through, then place the meat into a large bowl.
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Heat another large skillet to medium heat with olive oil. Sautè the onions and carrots for 10 minutes until they become soft and browned.
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Add in garlic, oregano, basil and keep cooking for another 5 minutes. Add in red wine, Lee Kum Kee Panda Brand Oyster Flavored Sauce and reduce with the carrots and onions until the wine almost evaporates. Move to a large sauce pot, then add meat, whole tomatoes, tomato sauce and 1 cup of water and mix.
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Cover and set to low and simmer for 4 hours, stirring every hour so it doesn’t burn.
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After 4 hours, stir in the parmesan cheese. Then boil water with salt and cook the pappardelle until al dente.
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Plate the pasta and ladle bolognese on top along with more parmesan cheese and salt and pepper to taste.