Pasta with Rich Bolognese (Print-Friendly Version)
A delicious, slow-cooked Italian meat sauce with pancetta, beef, and veggies, simmered in milk and wine for unbeatable taste.
# Ingredients:
→ Base Vegetables
01 -
3 garlic cloves, coarsely chopped
02 -
2 carrots, peeled and sliced into chunks about 1 inch thick
03 -
2 celery sticks, chopped into pieces that are 1 inch long
04 -
2 medium-sized yellow onions, peeled and cut into 1-inch pieces
→ Meat and Fats
05 -
1⅓ pounds of ground beef (85% lean)
06 -
4 ounces of pancetta, diced into small pieces
07 -
2 tablespoons of high-quality olive oil
→ Liquids and Seasonings
08 -
½ teaspoon dried oregano
09 -
1 teaspoon salt (you’ll need extra for cooking your pasta)
10 -
2 cups of beef stock
11 -
1 (14-ounce) can of crushed tomatoes
12 -
½ teaspoon of freshly cracked black pepper
13 -
1 cup of whole milk
14 -
½ cup of dry red wine
→ For Serving
15 -
1 pound of your favorite pasta
16 -
Freshly chopped parsley or basil leaves (optional)
17 -
Grated Parmigiano-Reggiano cheese (optional)
# Steps:
01 -
Use a food processor to chop the onions until they’re almost puréed but still have texture. Scoop them into a bowl. Then process the carrots, celery, and garlic together until finely chopped.
02 -
In a large pot, warm up olive oil on medium-high heat. Toss in the veggies you prepped and cook, stirring every so often, for about 8–10 minutes until they’re soft. If they start to brown too quickly, lower the heat.
03 -
Add ground beef, pancetta, salt, and pepper to the pot. Break up the beef and mix everything together. Let it cook over medium-high heat until the beef isn't pink anymore, about 5–10 minutes.
04 -
Pour in the wine and cook until most of it evaporates, which should take about 1–2 minutes.
05 -
Stir in the beef broth, canned tomatoes, and oregano. Let it come to a gentle boil, then lower the heat to a steady simmer. Keep the pot partially covered and let it gently bubble for around 90 minutes.
06 -
Mix in the milk and let the sauce continue to simmer, partially covered, until it thickens and the meat becomes tender—about 35 more minutes. If any excess fat rises, skim it off.
07 -
Boil your pasta in water with some salt, and make sure to save about 1 cup of the pasta water. Combine the drained pasta with the sauce, adding in the reserved water if it needs to loosen up. Serve with lots of grated cheese and fresh herbs if you like.
# Notes:
01 -
You can refrigerate this sauce for up to 3 days.
02 -
Stick it in the freezer and it’ll be good for 3 months.
03 -
Fresh pasta, like the Buitoni kind, works wonderfully here.
04 -
This meal goes great with a Caesar salad.