Bolognese in the cheese wheel

Ingredients

• 100 g Pancetta (diced)
• 250 g Ground Beef (80% lean)
• 250 g Ground Pork (fresh)
• 1 piece Onion (medium, diced)
• 1 piece Carrot (medium, diced)
• 2 stalks Celery Stalks (diced)
• 2 tablespoons Tomato Paste (good quality)
• 1 cup Red Wine (dry, for deglazing)
• 400 g Tomato Sauce (canned crushed tomatoes)
• 1 cup Whole Milk (adds richness)
• 400 g Fresh Pappardelle (thick, fresh pasta)
• 50 g Parmesan Cheese (freshly grated)
• 2 tablespoons Olive Oil (extra virgin)
• to taste pinch Salt (kosher or sea salt)
• to taste pinch Black Pepper (freshly ground)

Instructions

1. Dice the vegetables

   Trim and dice the onion, carrot, and celery into uniform small pieces.

   Time: PT10M

2. Render the pancetta

   Heat olive oil in the skillet over medium heat, add diced pancetta and cook until the fat has rendered and the pieces are lightly crisp.

   Time: PT5M

   Temperature: medium heat

3. Brown the meat

   Add ground beef and pork to the skillet, breaking it up with a wooden spoon. Cook until fully browned and no pink remains.

   Time: PT8M

   Temperature: medium-high

4. Sauté the vegetables

   Return the diced onion, carrot, and celery to the pan. Sauté for about 5 minutes until softened.

   Time: PT5M

   Temperature: medium

5. Add tomato paste

   Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

   Time: PT2M

   Temperature: medium

6. Deglaze with red wine

   Pour in the red wine, stirring to loosen any browned bits. Let it reduce by half, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

7. Add tomato sauce

   Stir in the canned tomato sauce, bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: medium

8. Finish with milk and simmer

   Add the cup of whole milk, lower the heat to low, and let the sauce simmer gently for at least 2 hours, stirring every 15‑20 minutes.

   Time: PT2H

   Temperature: low

9. Cook the pappardelle

   Bring a large pot of salted water to a rolling boil. Add the fresh pappardelle and cook for 1‑2 minutes until al dente.

   Time: PT5M

   Temperature: boiling

10. Combine and serve

    Drain the pasta, toss it with the Bolognese sauce, plate, and finish with a generous sprinkle of grated Parmesan. Lightly melt the cheese over the top if desired.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

55g

Fat

22g

Fiber

5g