Bolognese

🥘 Ingredients

• onion, chopped 1
• celery stalk, chopped 1
• carrot, peeled and chopped 1
• extra-virgin olive oil 3 tbsp
• ground beef chuck (20% fat), patted dry 450 g|1%lb
• salt to taste
• pancetta, thinly sliced and finely chopped 85 g|3%oz
• dry white wine 240 ml|1%cup
• tomato paste 85 g|1/3%cup
• bay leaf 1
• nutmeg, finely grated 1 pinch
• chicken stock (or more) 480 ml|2%cup
• whole milk 240 ml|1%cup
• salt 1 pinch
• fresh tagliatelle or pappardelle, or dry rigatoni 450 g|1%lb
• parmesan, finely grated, plus more for serving 57 g|1/2%cup

Recipe

1. 1

   Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
2. 2

   onion, chopped celery stalk, chopped carrot, peeled and chopped
3. 3

   Heat oil in a Dutch oven or other large pot over medium heat. Break beef into small clumps (about {{1.5%inch}}) and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking the meat apart, until beef is lightly browned but not crisp, about 6-8 minutes. It may be gray in spots and still a little pink in the center
4. 4

   extra-virgin olive oil ground beef chuck (20% fat), patted dry salt
5. 5

   Wipe out the pot. Cook pancetta in the pot over medium heat, stirring occasionally, until it has released some of its fat and is crisp, about 6-8 minutes. Add the onion mixture and cook, stirring occasionally, until the vegetables are very soft and beginning to stick to the pot, about 6-8 minutes.
6. 6

   pancetta, thinly sliced and finely chopped
7. 7

   Return the beef to the pot and pour in the wine. Reduce heat to medium-low and cook, smashing down on the beef with a wooden spoon, until the wine has evaporated, the pot is almost dry, and the meat is finely ground, about 12-15 minutes
8. 8

   dry white wine tomato paste bay leaf nutmeg, finely grated
9. 9

   Pour in the stock and milk and add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until the meat is very tender, about 2-2.5 hours. The sauce should release the occasional small bubble, not a rapid boil, and should end up looking like a sloppy joe mixture. If the liquid reduces before the meat is tender, add an extra {{1/2%cup}} of stock and keep cooking. Discard the bay leaf and adjust seasoning with salt.
10. 10

    chicken stock (or more) whole milk salt
11. 11

    Cook the pasta in a large pot of boiling salted water. If using fresh pasta, cook for about 3 minutes; if using dry, cook until very al dente, about 2 minutes less than the package directs.
12. 12

    fresh tagliatelle or pappardelle, or dry rigatoni
13. 13

    Using tongs, transfer the pasta to the pot with the sauce. Add {{1%cup}} of the pasta cooking liquid and the Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until the pasta is al dente and the sauce has thickened slightly, about 2 minutes.
14. 14

    parmesan, finely grated, plus more for serving
15. 15

    Transfer to a platter and top with more Parmesan.