Ingredients
- Ground beef with high fat content: 1 lb
- Pancetta, diced: 4 oz
- Yellow onion, finely chopped: 1 medium
- Carrot, finely chopped: 1 medium
- Celery, finely chopped: 1 stalk
- Dry red wine: 1 cup
- Canned crushed tomatoes: 28 oz
- Whole milk: 1/2 cup
Instructions
- Step 1: In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
- Step 2: Add the diced pancetta to the pot and cook until crisp, rendering its fat.
- Step 3: Add the chopped onion, carrot, and celery to the pot and cook until softened, about 8-10 minutes, stirring occasionally.
- 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.
- Step 5: Stir in the crushed tomatoes, bring to a simmer, and then reduce the heat to low. Cover and cook for at least 2 hours, or up to 4 hours, stirring occasionally to prevent sticking.
- Step 6: Stir in the whole milk and cook for another 30 minutes, uncovered. Season with salt and pepper to taste. Serve over your favorite pasta.
Notes
- For longer storage, cool the Bolognese completely and freeze in an airtight container for up to 3 months.
- Reheat leftover Bolognese gently over low heat, adding a splash of water or broth if needed to loosen it up.
- Toss this rich Bolognese with fresh pappardelle pasta and a sprinkle of grated Parmesan cheese for a truly luxurious meal.
- Don't rush the simmering process; the longer it cooks, the more the flavors meld and deepen, resulting in a truly incredible sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American