Capsaicin Free Classic Pork 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 pork
3 tbsp tomato paste
1 cup dry white wine
1 can (14 oz) crushed tomatoes
1 cup whole milk
1 cup low-sodium chicken broth
1 bay leaf
¼ tsp freshly grated nutmeg
salt and pepper, to taste
1 lb pasta (tagliatelle, pappardelle, or rigatoni)

For serving

parmesan cheese, freshly grated, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic and pancetta and cook, stirring frequently, until the garlic is fragrant and the pancetta has rendered and is lightly golden at the edges, about 3–4 minutes.

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