Beef Free Classic Beef Bolognese
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Learn more āIngredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 oz pancetta, finely diced
- 1 Ā½ lb ground beef (80/20)
- Ā½ lb ground pork
- 3 tbsp tomato paste
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 cup whole milk
- 1 cup low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 bay leaf
- Ā½ tsp freshly grated nutmeg
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
For serving
- 1 lb dried tagliatelle or pappardelle
- Ā½ cup finely grated parmesan, for serving
Can be omittedparmesan
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly golden, about 4 minutes.
- 2
Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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