Homemade Pasta Bolognese (Print Version)
# Ingredients:
→ Base Vegetables
01 -
2 medium yellow onions, peeled and chopped into 1-inch chunks
02 -
2 carrots, peeled and chopped into 1-inch chunks
03 -
2 celery stalks, cut into 1-inch chunks
04 -
3 cloves garlic, very roughly chopped
→ Meat and Fats
05 -
2 tablespoons extra-virgin olive oil
06 -
1⅓ pounds ground beef (85% lean)
07 -
4 ounces pancetta, finely diced
→ Liquids and Seasonings
08 -
½ cup dry red wine
09 -
2 cups beef broth
10 -
1 (14-oz) can crushed tomatoes
11 -
1 cup whole milk
12 -
1 teaspoon salt (plus more for pasta water)
13 -
½ teaspoon freshly ground black pepper
14 -
½ teaspoon dried oregano
→ For Serving
15 -
1 pound pasta
16 -
Fresh basil or parsley, chopped (optional)
17 -
Freshly grated Parmigiano-Reggiano (optional)
# Instructions:
01 -
Pulse onions in food processor until very finely chopped but not puréed. Transfer to bowl. Process carrots, celery, and garlic until finely chopped.
02 -
Heat oil in large pot over medium-high heat. Cook chopped vegetables until soft, 8-10 minutes, stirring frequently. Lower heat if vegetables start browning.
03 -
Add ground beef, pancetta, salt, and pepper. Cook over medium-high heat, breaking up meat, until no longer pink, 5-10 minutes.
04 -
Add wine and cook until almost evaporated, 1-2 minutes.
05 -
Add broth, crushed tomatoes, and oregano. Bring to gentle boil, reduce heat to low. Simmer with lid slightly ajar for 1 hour 30 minutes.
06 -
Stir in milk and simmer with lid slightly ajar until absorbed and meat is tender, about 35 minutes. Skim off any excess fat if needed.
07 -
Cook pasta in salted water, reserving 1 cup pasta water. Combine pasta with sauce, adding reserved water if needed. Serve with fresh herbs and Parmigiano-Reggiano if desired.
# Notes:
01 -
Sauce can be made up to 3 days ahead and refrigerated
02 -
Sauce can be frozen for up to 3 months
03 -
Fresh pasta (like Buitoni) works especially well
04 -
Pairs well with Caesar salad