Beef Bolognese Sauce

Prep: 10 minutes Cook: 2 hours 30 minutes Servings: 8

from: Williams Sonoma

Ingredients

  • 2 Tbs. olive oil
  • ¾ lb. ground beef
  • ¾ 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
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • ½ cup dry red wine
  • ½ cup whole milk
  • 1 can (28 oz.) crushed tomatoes
  • 2 bay leaves
  • 1 Parmigiano-Reggiano cheese rind
  • 1 lb. tagliatelle or pappardelle pasta, cooked
  • Grated Parmigiano-Reggiano cheese for serving

Directions

  • In a large saute pan 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.
  • Cover and cook on low until the sauce thickens, about 2 hours. Discard the bay leaves and cheese rind. Adjust the seasonings with salt and pepper. Boil water for pasta the last 15 minutes of simmer time; Cook the pasta; Serve 4 cups of sauce with cooked pasta and pass the grated cheese alongside. Makes 9 cups sauce. Freeze remaining sauce.