If a cozy, hearty pasta dish is calling your name, then look no further for my classic and Comforting Bolognese. A rich, tomato-based sauce is loaded with chunks of tender ground beef, pork, and pancetta for a dish that the whole family will enjoy. It's super easy to make and is perfect for prepping and storing ahead. If you're looking for a dish that's perfect for filling your freezer with during those cold winter months, then this is it!
Equipment
- Dutch Oven this dutch oven is perfect for preparing your favorite soups and pasta sauces!
Ingredients
- 1 ½ Tablespoons Olive Oil
- 2 Carrots peeled and diced
- 2 Celery Ribs diced
- 1 Small Yellow Onion diced
- ¾ Pound Ground Beef
- ¾ Pound Ground Pork
- 4 Ounces Pancette optional
- 3 Tablespoons Tomato Paste
- 4 Cloves Garlic mashed
- 1 Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
- 2 Teaspoons Italian Seasoning
- ¼ Teaspoon Crushed Red Pepper Flakes
- ¼ Teaspoon Nutmeg
- ¾ Cup Red Wine
- 1 Cup Milk of Choice
- 1 28 Ounce Can Crushed Tomatoes for a thicker sauce, you can use a 15 ounce can instead
- 1 Pound Pappardelle Pasta
- 1 Cup Parmigiano Reggiano grated and divided in half
Instructions
- To make this comforting bolognese, start by adding the olive oil to a large dutch oven or pot, on the stove.
- Dice the carrots, celery, and onion. Then, once the pot is hot, add them to the pot.
- Sauté them in the olive oil for 3-4 minutes, until they begin to cook down.
- Then, add in the ground beef, ground pork, and pancetta (if using) and use a spoon to mash them together until crumbles form. Allow the meat to cook for 5-8 minutes - you can drain the fat from the pot if you desire to.
- Next, dice the garlic, and add it to the pot alongside the tomato paste and seasonings (the sea salt, ground black pepper, Italian seasonings, crushed red pepper flakes, and nutmeg).
- Stir them together for 1 minute, until the meat is nice and fragrant. Then, stir in the wine and milk, being sure to scrape the bottom of the pot to ensure that everything is fully incorporated. Then, add in the crushed tomatoes.
- Bring the mixture to a gentle boil. Then cover, reduce the heat to low, and allow the mixture to simmer for 20 minutes, until the sauce has thickened and the meat is fully cooked through.
- While the mixture is boiling, prepare the pasta according to the package instructions.
- Once the pasta is done, drain the water from it and set it aside.
- Once the Bolognese has stir in the chopped parsley and half of the Parmigiano Reggiano. Taste and adjust the sea salt and pepper as needed.
- Add the pasta to the pot with the Bolognese and stir until the noodles are fully coated in the sauce.
- Finally, top with the remaining Parmigiano Reggiano, serve, and enjoy!
Calories: 736kcal | Carbohydrates: 62g | Protein: 38g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 840mg | Potassium: 777mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3812IU | Vitamin C: 5mg | Calcium: 322mg | Iron: 4mg
Did you make this recipe?
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in your posts and I’ll re-share!
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