Pasta with Bolognese (Print Version)
# Ingredients:
→ Base Vegetables
01 -
2 celery stalks, chopped into 1-inch pieces
02 -
2 medium-sized yellow onions, peeled and diced into 1-inch chunks
03 -
3 cloves of garlic, roughly crushed
04 -
2 carrots, peeled and cut into 1-inch pieces
→ Meat and Fats
05 -
4 ounces of pancetta, diced finely
06 -
2 tablespoons of extra-virgin olive oil
07 -
1⅓ pounds of ground beef (85% lean)
→ Liquids and Seasonings
08 -
½ teaspoon dried oregano
09 -
½ cup of dry red wine
10 -
1 teaspoon of salt (use more for the pasta water)
11 -
2 cups of beef stock
12 -
½ teaspoon fresh black pepper, ground
13 -
1 cup of whole milk
14 -
1 can (14 oz) of crushed tomatoes
→ For Serving
15 -
Freshly grated Parmigiano-Reggiano cheese (if you like)
16 -
Fresh parsley or basil, chopped (optional)
17 -
1 pound of pasta
# Instructions:
01 -
Toss the onions into a food processor and pulse them until they’re finely diced but not a paste. Scoop them into a bowl, then repeat the process with the celery, carrots, and garlic.
02 -
Take a big pot, heat olive oil over medium-high heat. Stir the chopped veggies often while cooking until they’re nice and soft—about 8 to 10 minutes. If they start browning, drop the heat a bit.
03 -
Throw in the pancetta, ground beef, some salt, and pepper. Keep cooking (medium-high heat), breaking up the meat as it cooks, until it’s no longer pink—this should take about 5–10 minutes.
04 -
Pour the wine into the pot and let it cook off until there’s barely any liquid left—1 to 2 minutes.
05 -
Mix in the broth, canned tomatoes, and dried oregano. Let it boil gently, then lower to a simmer and cover it halfway with a lid. Leave it to cook on low for around 90 minutes.
06 -
Pour in the milk, stirring it through. Cover the pot partially again, simmer until the milk gets absorbed and the meat is super tender. This should take about 35 minutes. Get rid of any extra fat on top if needed.
07 -
Boil the pasta in salty water, keeping 1 cup of that starchy water aside. Mix the pasta with the sauce, adding a splash of the water if you need to thin the sauce out. Garnish with Parmesan and herbs if you like.
# Notes:
01 -
You can prep the sauce 3 days ahead and keep it in the fridge
02 -
Freezing the sauce? It’ll last up to 3 months
03 -
Fresh pasta (like Buitoni) is a great choice for this dish
04 -
This meal goes perfectly with a Caesar salad