Ingredients Jump to Instructions ↓

  1. Pasta

  2. 1 lb box of your pasta of choice, cooked according the the directions

  3. Bolognese Sauce

  4. 1 lb ground beef

  5. 1 lb ground veal

  6. 1/2 lb pancetta , diced

  7. 2 carrots , finely diced

  8. 2 celery stalks, finely diced

  9. 1 large onion , diced

  10. 4 cloves of garlic , smashed and chopped

  11. 1 cup dry white wine (not cooking wine…gotta use the good stuff)

  12. 4 cups chicken stock

  13. 2 cans stewed tomatoes , one drained

  14. 2 T tomato paste

  15. 2T olive oil

  16. 1 cup whole milk

  17. 1 cup heavy cream

  18. kosher salt , to taste

  19. fresh ground black pepper , to taste

Instructions Jump to Ingredients ↑

  1. In a large, heavy bottomed pan over medium heat ( I used my cast iron dutch oven) add pancetta and cook down so that the fat coats the bottom of the pan.

  2. Add all the veggies and garlic, and cook until translucent, about 10 minutes Add the olive oil, and then both the ground beef and ground veal Fold the veggies into the meat and raise the temp to medium high to brown the meat Add 1 cup of white wine, and let it simmer until it's pretty much gone Add the chicken stock, and salt and pepper to taste ( I used about 2 tbs salt, and lots of pepper)

  3. Mash the stewed tomatoes and add one full can with juices, and one can drained Add the tomato paste and combine In a separate sauce pan, heat the cream and reduce to 1/3 cup Bring sauce to a slow simmer, and cook for 2 1/2 hours, or until the sauce has thickened and most of the liquid has been absorbed into the meat Add the cup of milk and the reduced cream and stir to combine Let it simmer for another 30 minutes or so or until the sauce has once a again thickened. Stir the pot once in a while to help the sauce reduce and thicken Serve on top of your favorite pasta!


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