Capsaicin Free Classic Beef Bolognese

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Chef's tip
Bacon is smokier than pancetta - use the same amount.
1 ½ lb ground beef (80/20)
½ 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
1 bay leaf
½ tsp freshly grated nutmeg
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

1 lb dried tagliatelle or pappardelle
½ cup finely grated parmesan, for serving

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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