Pasta Bolognese
Cook Time
2 hours
mins
Calories
435
Serving Size
8
Carbs
8.7
Fat
26
Protein
36.1
description
This is an Amazing Bolognese Sauce that can be put over ANY pasta (This is over Tagliatelle).
ingredients
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 1 carrot, finely, diced
- 1 medium onion, diced
- 1 rib celery, finely diced
- 1 clove garlic, sliced
- 1 pound veal, ground
- 1 pound pork, ground
- 1/4 pound pancetta or slab bacon, ground
- 1/2 tube tomato paste
- 1 cup milk
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano, for grating
directions
- In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
- Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
- Add the veal, pork, and pancetta and stir into the vegetables.
- Add the meat over high heat, stirring to keep the meat from sticking together until browned.
- Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours.
- Season with salt and pepper, to taste, and remove from the heat.
When ready to use, cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.