Bolognese Sauce
This hearty and flavorful meat sauce is a labor of love, slowly simmered to perfection. A blend of ground beef, pork, and pancetta creates a rich base, while aromatic vegetables, wine, and tomatoes infuse the sauce with depth of flavor. With a touch of creamy milk and the essence of Parmigiano-Reggiano, this sauce is comforting and delicious. Serve generously over cooked tagliatelle, garnished with grated Parmigiano-Reggiano for an Italian-inspired feast that will leave everyone satisfied.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 1/4 lb. ground beef
- 1 1/4 lb. ground pork
- Kosher salt and freshly ground pepper, to taste
- 4 oz. pancetta, cut into 1/2-inch dice
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, minced
- 1/3 cup tomato paste
- 1 cup dry red wine
- 1 cup milk
- 2 cans (each 28 oz.) whole tomatoes, passed through a food mill
- 2 bay leaves
- 1 Parmigiano-Reggiano cheese rind
- 1 lb. tagliatelle, cooked
- Grated Parmigiano-Reggiano cheese for serving
Instructions
- In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the olive oil. Add the ground beef, pork, salt and pepper and cook until browned, about 12 minutes. Transfer to a paper towel-lined plate. Add the pancetta to the insert and cook until crisp, about 7 minutes. Transfer to a paper towel-lined plate.
- Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion, carrots and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the ground meats, pancetta, milk, tomatoes, bay leaves, cheese rind, salt and pepper and bring to a simmer.
- Place the insert on the slow-cooker base. Cover and cook on high until the sauce thickens, about 3 1/2 hours. Discard the bay leaves and cheese rind. Adjust the seasonings with salt and pepper. Toss the pasta with about 3 cups sauce (reserve the remaining sauce for another use). Serve immediately and pass the grated cheese alongside. Makes 9 cups sauce.
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