Best Bolognese
Ingredients
The sauce
-
1
medium
onion, chopped
-
1
stalk
celery, chopped
-
1
small
carrot, peeled, chopped
-
3
Tbsp.
extra-virgin olive oil
-
1
lb.
ground beef chuck (20% fat), patted dry
-
to taste
Kosher salt
-
3
oz.
thinly sliced pancetta, finely chopped
-
1
cup
dry white wine
-
⅓
cup
tomato paste
-
1
leaf
bay leaf
-
a pinch
finely grated nutmeg
-
2
cups
homemade chicken stock or low-sodium chicken broth
-
1
cup
whole milk
The pasta
-
1
lb.
fresh tagliatelle or pappardelle, or dry rigatoni
-
2
oz.
finely grated Parmesan (about ½ cup), plus more for serving
Instructions
- Finely chop onion, celery, and carrot in a food processor and set aside.
- Heat olive oil in a pot, add ground beef, season with salt, and brown lightly.
- Remove beef and cook pancetta until crisp, then add the onion mixture and soften vegetables.
- Return beef to pot, add wine, and reduce until evaporated.
- Stir in tomato paste, bay leaf, and nutmeg, cooking until paste darkens.
- Add chicken stock and milk, season, and simmer uncovered for 2 to 2½ hours until meat is tender.
- Cook pasta in boiling salted water until al dente, then transfer to sauce pot.
- Add pasta cooking liquid and Parmesan, toss to combine, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
650
Total fat
30g
Total carbohydrates
60g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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