Classic Pasta Bolognese
I omit the veal (preference), double the beef and double the pancetta (I use extra hot)
Classic Pasta Bolognese
Yield: 6
Prep time: 20 MinCook time: 2 H & 30 MTotal time: 2 H & 50 M
This is always in heavy rotation in my house. During the winter months, it's one of my go-tos when entertaining as well. Always a crowd favorite, pasta bolognese is a hard-to-beat classic dish. I "health-if" it by using gluten-free brown rice noodles or lentil noodles, but feel free to use your favorite type of pasta.
Ingredients
Instructions
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onions, celery, and carrots and cook until they are soft, 8 minutes. Then add the beef, veal, and pancetta and cook until the meats are browned, 6 minutes. Add the wine, bring it to a boil and cook for 1 minutes, scraping up any brown bits from the bottoms of the pot. Add 2 1/2 cups of the stock and the tomato paste; stir until combined. Simmer for 1 hour and 15 minutes, stirring occasionally.
- In a small saucepan, warm the coconut milk over medium heat. Slowly add the warm milk to the bolognese, stirring until it is completely combined. Simmer the bolognese, stirring it occasionally, until the milk has been absorbed, 45 minutes. Season it with salt and pepper.
- Cook the pasta according to the package directions. Drain and then rinse the pasta. Add it to the sauce and stir to combine. If the past seems dry, then add the remaining 1/2 cup stock. Season with salt and pepper to taste. Serve right away.
- Any leftovers keep well in the fridge for up to 4 days, if they'll last that long!
Notes
Anthology Notes
*I omit the veal and double the ground beef and probably do about 6 ounces (around 175 grams) of the pancetta
*spicy pancetta is also VERY tasty
*serve with either grated parmesan, asiago, or homemade garlic parmesan