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Pasta With Bolognese Sauce (Pasta Con Ragù Alla Bolognese)

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  • Yields

    4 servings

  • Ease of preparation

    Medium

Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 5 ounces (142 g) unsmoked pancetta, minced (or substitute with bacon)
  • 1 large carrot, peeled, finely diced
  • 2 tablespoons (30 ml) butter
  • 2 celery stalks, finely diced
  • 1 medium onion, peeled, finely diced
  • 1 pound (454 g) high quality minced beef (flank is a good choice)
  • 1 cup (240 ml) red wine
  • ¼ cup (60 ml) tomato paste
  • 1 cup (240 ml) tomato puree
  • ¾ cup (180 ml) milk, plus more if required
  • Salt and pepper
  • 1 pound (454 g) cooked, fresh tagliatelle
  • Parmesan cheese, grated, for topping

Directions

  1. Heat olive oil in a large saucepan over medium. Add minced pancetta and fry until crisp. Add carrot, celery, and onion and cook until softened (about ten minutes).
  2. Add minced beef and turn temperature to medium-high. Cook for 5-7 minutes or until browned, stirring periodically.
  3. Add wine and scrape the bottom of the pan to deglaze. Add tomato paste, tomato puree, and milk and stir to combine thoroughly. Cover and cook over low heat for 2 hours, stirring periodically. Add a splash of milk periodically if more moisture is required.
  4. Taste and season with salt and pepper.
  5. Toss sauce with freshly cooked tagliatelle. Top with freshly grated parmesan cheese.

Buon appetito!

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