Best Bolognese

By Andy Baraghani · bonappetit.com

2 hrs 45 min4 servings

A slow-simmered meat sauce of finely ground beef, pancetta, and aromatics enriched with milk, served over fresh or dried pasta.

prepPulse onion, celery, and carrot in food processor until very finely chopped; transfer to a small bowl.
3 Tbsp extra-virgin olive oil	Brown beef in oil 6–8 min, transfer to bowl	Cook pancetta until crisp 6–8 min	Add aromatics, cook until soft 6–8 min	Return beef, add wine, reduce 12–15 min	Add tomato paste, bay leaf & nutmeg, cook 5 min	Add stock & milk, simmer 2–2½ hrs until tender	Toss pasta with sauce & Parmesan 2 min
450 g ground beef chuck (20% fat), patted dry
Kosher salt
85 g thinly sliced pancetta, finely chopped
1 medium onion, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
240 ml dry white wine
80 g tomato paste
1 bay leaf
Pinch of finely grated nutmeg
480 ml homemade chicken stock or low-sodium chicken broth (or more)
240 ml whole milk
450 g fresh tagliatelle or pappardelle, or dry rigatoni	Cook pasta until al dente

Translate

Part of Pro · 19 languages

⋯More

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.