Ingredients
- Ground Beef: 1 pound
- Pancetta: 4 ounces, diced
- Onion: 1 medium, finely chopped
- Carrot: 1 medium, finely chopped
- Celery: 1 stalk, finely chopped
- Tomato Paste: 2 tablespoons
- Dry Red Wine: 1 cup
- Whole Milk: 1/2 cup
Instructions
- Step 1: In a large, heavy-bottomed pot or Dutch oven, cook the pancetta over medium heat until crisp. Remove the pancetta from the pot and set aside, leaving the rendered fat in the pot.
- Step 2: Add the ground beef to the pot and cook over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess fat.
- Step 3: Add the onion, carrot, and celery to the pot and cook until softened, about 8-10 minutes. Stir in the tomato paste and cook for 1 minute more.
- Step 4: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
- Step 5: Stir in the cooked pancetta and milk. Reduce the heat to low, cover, and simmer for at least 2 hours, or up to 4 hours, stirring occasionally. Add salt and pepper to taste.
Notes
- For longer storage, divide cooled Bolognese into freezer bags, laying them flat for easy stacking.
- Reheat leftover Bolognese gently over low heat, adding a splash of water or broth if needed to loosen the sauce.
- Serve your decadent Bolognese over freshly made pappardelle pasta, topped with a dollop of creamy ricotta cheese.
- Don't rush the simmer; the low, slow cooking is key to developing that incredible, deep flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American