Sunday-Simmered Bolognese with Pancetta and Red Wine
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Learn more →Ingredients
6 servings
- 4 oz pancetta, finely diced
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- ¾ lb ground beef (80/20)
- ¾ lb ground pork
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp tomato paste
- 1 cup dry red wine (such as chianti or barbera)
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1 cup whole milk
- 1 cup low-sodium beef broth
- 1 bay leaf
- ¼ tsp freshly grated nutmeg
For serving
- 1 lb tagliatelle or pappardelle
- parmigiano-reggiano, freshly grated, 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 at the edges, about 5 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 8–10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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