Pasta Bolognese
Directions
- 1Peel the carrot.
- 2Dice the carrot.
- 3Slice the celery.
- 4Dice the celery.
- 5Dice the onion.
- 6Heat a Dutch oven and add pancetta.
- 7Cook the pancetta until it releases its fat.
- 8Remove the pancetta and set aside.
- 9Add the diced celery, carrot, and onion (soffritto) to the Dutch oven with the pancetta fat.
- 10Sauté the vegetables until slightly translucent, without developing color.
- 11Add ground beef and pork to the vegetables.
- 12Season with salt.
- 13Break up the meat until there are no big chunks left.
- 14Cook out all the water from the meat until it starts to fry.
- 15Add sliced garlic to the meat mixture.
- 16Stir until fragrant.
- 17Add tomato paste to the mixture.
- 18Stir to combine and cook until the color deepens.
- 19Pour in white wine (or red wine, as preferred).
- 20Cook until the wine reduces.
- 21Add passata to the pot.
- 22Pour in beef stock.
- 23Add the cooked pancetta back into the sauce.
- 24If available, add Parmesan rinds and bay leaves to the sauce.
- 25Stir everything together.
- 26Cover the Dutch oven and let the sauce simmer for one hour.
- 27After one hour, add milk to the sauce.
- 28Stir well and continue simmering for another 30 minutes until the sauce is rich.
- 29Remove Parmesan rinds and bay leaves from the sauce.
- 30Take a portion of the bolognese sauce and place it in a separate pan.
- 31Boil pasta about 70% of the way in salted water.
- 32Transfer the partially cooked pasta to the pan with the bolognese sauce.
- 33Add some pasta water to the pan to help finish cooking the pasta in the sauce.
- 34Grate Parmigiano directly into the pan with the pasta and sauce.
- 35Stir to combine, ensuring the pasta is well coated and cooked al dente.
- 36Serve the pasta bolognese in a bowl.
- 37Grate more Parmigiano on top of the finished dish.
- 38Add a bit of cracked pepper for garnish.
Ingredients
- Celery
- Carrot
- Onion
- Ground beef
- Ground pork
- Pancetta
- Olive oil
- Salt
- Garlic
- Tomato paste
- Red wine
- Passata
- Beef stock
- Parmesan rinds
- Bay leaves
- Milk
- Pasta water
- Parmigiano
- Cracked pepper
Equipment
Dutch ovenVegetable peelerCutting boardKnifeMeasuring cupsLarge spoonTongsSmall panGrater
Tips
- Dice the celery, carrot, and onion as fine as possible.
- Cook out all the water from the meat until it starts to fry.
- Boil pasta about 70% of the way to finish cooking it in the sauce.
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