Emulsifier Free Classic Pork Bolognese
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.7(14)
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Learn more →Ingredients
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 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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