Directions
- 1Start by finely chopping one large onion in a food processor using small pulses, ensuring it's fine but not mushy.
- 2Add one large carrot to the food processor and chop finely.
- 3Add three stalks of celery to the food processor and chop finely.
- 4Melt butter in a heavy-bottomed pot over medium heat.
- 5Add the finely chopped onion to the pot and let it soften for a few minutes.
- 6Add the finely chopped carrots and celery to the pot.
- 7Season the vegetables with salt and pepper, tasting as you go.
- 8Allow the vegetables to cook until they are soft and sweet.
- 9Add 1 lb of 80/20 ground beef and 1/2 lb of ground pork to the pot with the vegetables, breaking it up as you add it.
- 10Season the meat mixture with salt and pepper.
- 11Pour 2 cups of whole milk into the meat and vegetable mixture.
- 12Let the milk cook out completely, which will take approximately 20 minutes.
- 13Pour 2 cups of dry white wine into the mixture.
- 14Cook down the wine completely, which will also take about 20 minutes.
- 15Grate a scrape of nutmeg into the mixture.
- 16Add a 28-oz can of whole tomatoes, crushing them with your hands as you add them to the pot.
- 17Add a little water to the sauce.
- 18Tuck in a sprig of thyme into the sauce.
- 19Simmer the sauce on the lowest possible heat for three hours, adding a splash of water if it starts to dry out or burn.
- 20Turn off the heat once the sauce has reduced to a paste-like consistency.
- 21Taste the sauce for seasoning and adjust if necessary.
- 22Remove the thyme sprig from the sauce.
- 23Transfer most of the bolognese sauce into a Tupperware container for storage.
- 24Boil water in a separate pot and add salt to it.
- 25Cook pasta (pappardelle shown) in the salted boiling water until it is a minute or two away from al dente.
- 26Transfer the pasta directly from the boiling water into the bolognese sauce.
- 27Add a little pasta water to the sauce and pasta mixture.
- 28Turn up the heat and toss the pasta with the sauce for about a minute.
- 29Add a little more pasta water if needed to achieve desired consistency.
- 30Stir in a lump of butter at the very end to make the sauce glossy and help it stick to the pasta.
- 31Serve the pasta in a bowl.
- 32Spoon extra sauce around the pasta.
- 33Grate fresh Parmesan cheese over the pasta.
- 34Add more fresh black pepper if desired.
Ingredients
- 1 large onion
- 1 carrot
- 3 celery stalks
- lump butter
- 1 lb ground beef (80/20)
- 0.5 lb ground pork
- 2 cups whole milk
- 2 cups dry white wine
- scrape nutmeg
- 28 oz can whole tomatoes
- sprig thyme
- salt
- pepper
- pasta
- pasta water
- Parmesan cheese
Equipment
food processorheavy-bottomed pottongsgraterTupperware
Tips
- Finely chop vegetables, preferably using a food processor.
- Allow all liquid from milk and wine to cook out completely before adding the next liquid.
- Simmer the sauce on very low heat for 3 hours, adding splashes of water if it dries out.
- Only add Parmesan cheese at the very end when serving.
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