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Bolognese
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Bolognese

2 h 45 minServes 6Nutri-Score C€€
from @3piecesofpecan7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oil (for the pan)Pantry30 ml
  • pancetta (diced)Meat115 g
  • carrot (finely diced)Produce2 pieces
  • celery (finely diced)Produce2 pieces
  • onion (finely diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • tomato paste (squeeze from the tube)Pantry30 g
  • basil (chopped)Produce5 g
  • sage (chopped)Produce3 g
  • rosemary (chopped)Produce3 g
  • thyme (chopped)Produce3 g
  • ground beef (medium grind)Meat900 g
  • salt (to taste)Spices8 g
  • black pepper (freshly ground)Spices3 g
  • red wine (dry)Beverages240 ml
  • beef brothPantry240 ml
  • whole peeled tomatoes (crushed by hand)Pantry800 g
  • Parmesan rindDairy2 pieces
  • bay leafSpices1 piece
  • whole milkDairy240 ml
  • nutmeg (freshly grated)Spices1 g
  • pasta (of your choice)Grains500 g
  • Parmesan (freshly grated)Dairy60 g

per serving

Nutrition

753kcal

Carbs
67 g
Proteins
41 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Mixing bowl
  • Stockpot
  • Stovetop

step by step

Method

  1. Render the pancetta

    • Heat the olive oil over medium heat in a heavy pot.
    • Add the diced pancetta and cook a few minutes until it renders its fat.
    Step 1

  2. Build the soffritto

    • Add the carrots, celery and onions.
    • Cook, stirring, until softened and lightly golden.
    Step 2

  3. Add garlic, tomato paste and herbs

    • Stir in the garlic, tomato paste, basil, sage, rosemary and thyme.
    • Cook briefly until fragrant and the soffritto is ready.
    Step 3

  4. Brown the beef

    • Raise the heat to medium-high and add the ground beef.
    • Brown the meat, breaking it up, then season with salt and pepper.
    Step 4

  5. Deglaze with wine and broth

    • Pour in the red wine and let it reduce slightly.
    • Add the beef broth.
    Step 5

  6. Add the tomatoes

    • Crush the whole peeled tomatoes by hand in a bowl.
    • Pour them into the pot and rinse the can with a touch of water into the pot.
    Step 6

  7. Simmer the sauce

    • Add the Parmesan rinds and the bay leaf.
    • Cover and simmer gently, stirring occasionally, for at least 2 hours.
    Step 7

  8. Finish with milk

    • Pour in the whole milk and grate in some nutmeg.
    • Taste, adjust the salt and simmer a few more minutes.
    Step 8

  9. Cook the pasta and serve

    • Cook the pasta of your choice in salted water.
    • Toss it with the sauce and a little pasta water.
    • Top with freshly grated Parmesan.
    Step 9
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