Pasta Bolognese

90 mins
Serves 1
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Directions

  1. 1Peel the carrot.
  2. 2Peel the carrot.
  3. 3Peel the carrot.
  4. 4Dice the carrot.
  5. 5Dice the carrot.
  6. 6Dice the carrot.
  7. 7Slice the celery.
  8. 8Slice the celery.
  9. 9Slice the celery.
  10. 10Dice the celery.
  11. 11Dice the celery.
  12. 12Dice the celery.
  13. 13Dice the onion.
  14. 14Dice the onion.
  15. 15Dice the onion.
  16. 16Heat a Dutch oven and add pancetta.
  17. 17Heat a Dutch oven and add pancetta.
  18. 18Heat a Dutch oven and add pancetta.
  19. 19Cook the pancetta until it releases its fat.
  20. 20Cook the pancetta until it releases its fat.
  21. 21Cook the pancetta until it releases its fat.
  22. 22Remove the pancetta and set aside.
  23. 23Remove the pancetta and set aside.
  24. 24Remove the pancetta and set aside.
  25. 25Add the diced celery, carrot, and onion (soffritto) to the Dutch oven with the pancetta fat.
  26. 26Add the diced celery, carrot, and onion (soffritto) to the Dutch oven with the pancetta fat.
  27. 27Add the diced celery, carrot, and onion (soffritto) to the Dutch oven with the pancetta fat.
  28. 28Sauté the vegetables until slightly translucent, without developing color.
  29. 29Sauté the vegetables until slightly translucent, without developing color.
  30. 30Sauté the vegetables until slightly translucent, without developing color.
  31. 31Add ground beef and pork to the vegetables.
  32. 32Add ground beef and pork to the vegetables.
  33. 33Add ground beef and pork to the vegetables.
  34. 34Season with salt.
  35. 35Season with salt.
  36. 36Season with salt.
  37. 37Break up the meat until there are no big chunks left.
  38. 38Break up the meat until there are no big chunks left.
  39. 39Break up the meat until there are no big chunks left.
  40. 40Cook out all the water from the meat until it starts to fry.
  41. 41Cook out all the water from the meat until it starts to fry.
  42. 42Cook out all the water from the meat until it starts to fry.
  43. 43Add sliced garlic to the meat mixture.
  44. 44Add sliced garlic to the meat mixture.
  45. 45Add sliced garlic to the meat mixture.
  46. 46Stir until fragrant.
  47. 47Stir until fragrant.
  48. 48Stir until fragrant.
  49. 49Add tomato paste to the mixture.
  50. 50Add tomato paste to the mixture.
  51. 51Add tomato paste to the mixture.
  52. 52Stir to combine and cook until the color deepens.
  53. 53Stir to combine and cook until the color deepens.
  54. 54Stir to combine and cook until the color deepens.
  55. 55Pour in white wine (or red wine, as preferred).
  56. 56Pour in white wine (or red wine, as preferred).
  57. 57Pour in white wine (or red wine, as preferred).
  58. 58Cook until the wine reduces.
  59. 59Cook until the wine reduces.
  60. 60Cook until the wine reduces.
  61. 61Add passata to the pot.
  62. 62Add passata to the pot.
  63. 63Add passata to the pot.
  64. 64Pour in beef stock.
  65. 65Pour in beef stock.
  66. 66Pour in beef stock.
  67. 67Add the cooked pancetta back into the sauce.
  68. 68Add the cooked pancetta back into the sauce.
  69. 69Add the cooked pancetta back into the sauce.
  70. 70If available, add Parmesan rinds and bay leaves to the sauce.
  71. 71If available, add Parmesan rinds and bay leaves to the sauce.
  72. 72If available, add Parmesan rinds and bay leaves to the sauce.
  73. 73Stir everything together.
  74. 74Stir everything together.
  75. 75Stir everything together.
  76. 76Cover the Dutch oven and let the sauce simmer for one hour.
  77. 77Cover the Dutch oven and let the sauce simmer for one hour.
  78. 78Cover the Dutch oven and let the sauce simmer for one hour.
  79. 79After one hour, add milk to the sauce.
  80. 80After one hour, add milk to the sauce.
  81. 81After one hour, add milk to the sauce.
  82. 82Stir well and continue simmering for another 30 minutes until the sauce is rich.
  83. 83Stir well and continue simmering for another 30 minutes until the sauce is rich.
  84. 84Stir well and continue simmering for another 30 minutes until the sauce is rich.
  85. 85Remove Parmesan rinds and bay leaves from the sauce.
  86. 86Remove Parmesan rinds and bay leaves from the sauce.
  87. 87Remove Parmesan rinds and bay leaves from the sauce.
  88. 88Take a portion of the bolognese sauce and place it in a separate pan.
  89. 89Take a portion of the bolognese sauce and place it in a separate pan.
  90. 90Take a portion of the bolognese sauce and place it in a separate pan.
  91. 91Boil pasta about 70% of the way in salted water.
  92. 92Boil pasta about 70% of the way in salted water.
  93. 93Boil pasta about 70% of the way in salted water.
  94. 94Transfer the partially cooked pasta to the pan with the bolognese sauce.
  95. 95Transfer the partially cooked pasta to the pan with the bolognese sauce.
  96. 96Transfer the partially cooked pasta to the pan with the bolognese sauce.
  97. 97Add some pasta water to the pan to help finish cooking the pasta in the sauce.
  98. 98Add some pasta water to the pan to help finish cooking the pasta in the sauce.
  99. 99Add some pasta water to the pan to help finish cooking the pasta in the sauce.
  100. 100Grate Parmigiano directly into the pan with the pasta and sauce.
  101. 101Grate Parmigiano directly into the pan with the pasta and sauce.
  102. 102Grate Parmigiano directly into the pan with the pasta and sauce.
  103. 103Stir to combine, ensuring the pasta is well coated and cooked al dente.
  104. 104Stir to combine, ensuring the pasta is well coated and cooked al dente.
  105. 105Stir to combine, ensuring the pasta is well coated and cooked al dente.
  106. 106Serve the pasta bolognese in a bowl.
  107. 107Serve the pasta bolognese in a bowl.
  108. 108Serve the pasta bolognese in a bowl.
  109. 109Grate more Parmigiano on top of the finished dish.
  110. 110Grate more Parmigiano on top of the finished dish.
  111. 111Grate more Parmigiano on top of the finished dish.
  112. 112Add a bit of cracked pepper for garnish.
  113. 113Add a bit of cracked pepper for garnish.
  114. 114Add a bit of cracked pepper for garnish.

Ingredients

  • Celery
  • Celery
  • Celery
  • Carrot
  • Carrot
  • Carrot
  • Onion
  • Onion
  • Onion
  • Ground beef
  • Ground beef
  • Ground beef
  • Ground pork
  • Ground pork
  • Ground pork
  • Pancetta
  • Pancetta
  • Pancetta
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • Garlic
  • Garlic
  • Garlic
  • Tomato paste
  • Tomato paste
  • Tomato paste
  • Red wine
  • Red wine
  • Red wine
  • Passata
  • Passata
  • Passata
  • Beef stock
  • Beef stock
  • Beef stock
  • Parmesan rinds
  • Parmesan rinds
  • Parmesan rinds
  • Bay leaves
  • Bay leaves
  • Bay leaves
  • Milk
  • Milk
  • Milk
  • Pasta water
  • Pasta water
  • Pasta water
  • Parmigiano
  • Parmigiano
  • Parmigiano
  • Cracked pepper
  • Cracked pepper
  • 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.