Bolognese Sauce with Pasta


INGREDIENTS

- 1 tbsp olive oil
- 1/2 medium yellow onion, finely diced
- 1 large carrot, finely diced
- 1 1/2 ribs celery, finely diced
- 4 oz white mushrooms, finely diced
- 1 1/2 cloves garlic, minced
- 1/2 lb ground beef 
- 1/2 lb ground pork
- 2 oz pancetta, diced
- 1/2 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper
- pinch of chili flakes
- grated nutmeg
- 3 oz tomato paste
- 1/4 cup white wine
- 14 oz can crushed tomatoes
- 1 bay leaf
- 1/2 cup beef broth
- 1/8 cup heavy cream
- 1/8 cup fresh flat leaf parsley, chopped
- 1/2 lb. pappardelle pasta, cooked
- parmesan cheese

RECIPE

- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the onions, carrots ,celery, and mushrooms. Cook 7 minutes, stirring occasionally. Add the garlic and stir for another minute until fragrant.  
- Add in the ground beef, ground pork and pancetta. Cook until no longer pink, drain any excess grease.
- Season with salt, pepper, chili flakes and a pinch of nutmeg. 
- Add the tomato paste and stir to coat the vegetables and meat. 
- Add the wine and cook for 2 minutes. 
- Add in the crushed tomatoes, beef broth and bay leaves and stir. Bring to a boil, then reduce to a simmer, with the lid off, for 1 hour. Stir occasionally. 
- Add in the heavy cream and parsley, add more salt and pepper to taste, and simmer for 30 more minutes.
- Remove and discard the bay leaves. Serve over cooked pappardelle pasta. 
- Garnish with parmesan.

DELIZIOSO!

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