Rich and Decadent Bolognese Sauce
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A rich, decadent, and velvety Bolognese sauce packed with flavor, using simple ingredients to create the most luxurious pasta sauce you'll probably ever try.
03:00:00 total
Serves 8
medium
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Ingredients
- extra-virgin olive oil - 2 tablespoons (plus more as needed)
- unsalted butter - 2 tablespoons
- onion - 1 (large, finely chopped)
- carrots - 2 (finely chopped)
- garlic - 5 (cloves, minced)
- pancetta or Pudo - 8 ounces (finely chopped/minced, optional substitution for Pudo)
- ground beef (80/20) - 2 pounds
- tomato paste - 4 tablespoons
- dry white wine - 1 cup (or red wine, based on preference)
- crushed San Marzano tomatoes - 28 ounces
- passata - 1 1/2 cups
- chicken stock - 2 1/2 cups
- parmesan rind - 1 piece (optional)
- dried chili flakes - 1/2 teaspoon (optional)
- whole milk - 1 cup
- heavy cream - 1/3 cup (optional, to finish)
- pappardelle, tagliatelle, or spaghetti - 1 pound (for serving)
- Parmigiano-Reggiano - watch the video to see (freshly grated, for serving)
Instructions
- Prepare the Meat: In a pot on medium heat, add a small amount of olive oil. Add the pancetta or Pudo and render until brown. In a separate pan, cook the ground beef with a touch of olive oil on medium-high heat until it gets a good color.
- Cook the Sofrito: To the rendered meat, add more olive oil and butter. Once melted, add onions and carrots (and celery if using), cooking until softened.
- Combine Beef and Tomato Paste: Add tomato paste to the browned beef, mixing well and cooking for about 4 minutes.
- Combine Ingredients: Add the beef and tomato paste mixture to the pot with the sofrito. Then add garlic and optional chili flakes, cooking for an additional 3 minutes.
- Add Liquids and Simmer: Introduce white wine, chicken stock, crushed tomatoes, and passata to the pot. Add optional parmesan rind. Bring to a simmer and cook on low heat for 2 hours.
- Add Milk: Stir in whole milk and continue to simmer, allowing the sauce to thicken.
- Reduce and Season: After the sauce has simmered for 2 hours, remove excess fat if necessary. Adjust the thickness by simmering without the lid. Season to taste.
- Prepare Pasta: Cook pasta in salted water until almost done. Combine with the sauce, finishing the cooking process in the sauce for 2 minutes.
- Serve: Serve the Bolognese sauce over the pasta, topped with freshly grated Parmigiano-Reggiano.
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