Bolognese
- Serves
- 4
Ingredients
- Pasta of your choice, we used papardelle
- 1 medium onion, diced
- 3 celery stalks, diced
- 2 large carrots, diced
- 3 minced garlic cloves
- 1 lb 80/20 ground beef
- 3/4 lb ground pork or italian sausage
- 1/2 diced pancetta or pork belly
- 1/4 cup tomato paste
- 1/2 cup white wine
- 1 1/2 - 2 jars passata (tomato puree)
- 1/4 cup water
- 2 tbsp heavy cream
- Pinch of nutmeg
- 2 tbsp butter
- Grated parmesan reggiano
- salt & pepper
- Fresh ricotta, _optional
- Fresh basil, _optional
Preparation
- 1
Start by browning the pancetta in a pan, remove and set aside
- 2
Then brown your veggies - onion, celery, and carrots in 2 tbsp butter, season at every step
- 3
Once browned add garlic cook off for 2 minutes and add tomato paste too caramelize
- 4
For the ground meat, we like to cook this in a separate pan so we can drain if necessary, once that is seared remove it from the pan and put into the veggie mixture with the pancetta
- 5
Now deglaze the pan you seared your meat in with the white wine, cook off alcohol then add to the larger pot
- 6
Pour in passata, water, pinch of nutmeg, and salt and pepper - let simmer on low for at least 1 hour (or up to 3)
- 7
Finish sauce with heavy cream and parmesan
- 8
Boil pasta water and salt well (save some water), now transfer your bolognese sauce into another pan and top with pasta water and cooked pasta
- 9
Top with a dollop of ricotta, a little olive oil, grated parm, basil, and pepper!