Andy Makes Pasta with Bolognese Sauce

Ingredients

• 1 Medium Onion (peeled and roughly chopped)
• 1 Celery Stalk (trimmed and roughly chopped)
• 1 Small Carrot (peeled and roughly chopped)
• 3 oz Pancetta (unsmoked Italian pancetta, diced fine)
• 1 lb Ground Beef (20% fat, not lean)
• 3 tbsp Olive Oil (extra‑virgin)
• 1 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 1/3 cup Tomato Paste (no other tomato product used)
• 1 Bay Leaf (fresh leaf)
• 1/4 tsp Nutmeg (freshly grated)
• 2 cups Chicken Stock (low‑sodium)
• 1 cup Whole Milk (2% milk)
• 1 lb Fresh Pasta (wide ribbons) (pappardelle or tagliatelle, fresh)
• 1/2 cup Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper

Instructions

1. Make the Sofrito

   Place the onion, celery, and carrot in a food processor and pulse until the mixture is very fine, scraping down the sides as needed.

   Time: PT10M

2. Dice the Pancetta

   Dice the pancetta into 1/2‑inch pieces; run it through the processor once more for an extra fine texture.

   Time: PT5M

3. Brown the Ground Beef

   Heat 3 tbsp olive oil in the pot over medium‑high heat. Add the ground beef, breaking it into 1‑inch clumps. Cook, stirring occasionally, until the exterior is nicely browned but the interior remains pink.

   Time: PT5M

   Temperature: medium‑high

4. Remove Excess Fat

   Using a slotted spoon, transfer the browned beef to a bowl, leaving most of the rendered fat in the pot. Pat the beef with a paper towel to remove surface grease.

   Time: PT2M

5. Render the Pancetta

   Add the diced pancetta to the pot and cook over medium heat until the fat has rendered and the pieces are lightly crisp.

   Time: PT4M

   Temperature: medium

6. Cook the Sofrito

   Stir the finely processed onion‑celery‑carrot mixture into the pot. Cook, stirring frequently, until the vegetables soften and begin to stick lightly to the bottom, about 8 minutes.

   Time: PT8M

   Temperature: medium

7. Deglaze with White Wine

   Pour in 1 cup dry white wine, increase heat to medium‑low, and let it reduce until the liquid has mostly evaporated (about 12‑15 minutes).

   Time: PT15M

   Temperature: medium‑low

8. Cook the Tomato Paste

   Add 1/3 cup tomato paste and stir, cooking until it darkens slightly and loses its raw taste, about 5 minutes.

   Time: PT5M

   Temperature: medium

9. Season the Base

   Add the fresh bay leaf, a pinch (¼ tsp) of freshly grated nutmeg, and a light sprinkle of salt.

   Time: PT1M

10. Add Liquids and Heat Gently

    Stir in 2 cups chicken stock and 1 cup whole milk. Reduce heat to low; you should see only occasional tiny bubbles, never a rolling boil.

    Time: PT5M

    Temperature: low

11. Return the Beef

    Add the previously browned ground beef back into the pot, breaking any large clumps.

    Time: PT2M

12. Slow Simmer the Bolognese

    Leave the pot uncovered and let the sauce simmer gently for 2 ½‑3 hours, stirring every 15‑20 minutes. The sauce should thicken and develop a deep, meaty flavor.

    Time: PT2H45M

    Temperature: low

13. Cook the Pasta

    When the sauce has about 30 minutes left, bring a large pot of salted water to a rolling boil. Cook the fresh pasta for 3 minutes (or follow package directions for dried pasta, subtracting 2 minutes). Reserve 1 cup of pasta water, then drain.

    Time: PT10M

    Temperature: high

14. Combine Pasta and Sauce

    Add the drained pasta to the Bolognese pot. Toss gently, adding reserved pasta water as needed to achieve a silky coating.

    Time: PT5M

15. Finish with Parmesan

    Stir in ½ cup freshly grated Parmesan cheese, taste, and adjust salt and pepper if necessary.

    Time: PT5M

16. Serve

    Plate the pasta, drizzle any remaining sauce over the top, and garnish with extra Parmesan if desired.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g