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Ingredients
- 3tablespoons extra virgin olive oil
- 2medium carrots, peeled and finely chopped
- 2stalks celery, finely chopped
- 2medium onions, finely chopped
- ½pound pancetta, finely chopped
- 1pound lean ground beef
- 1pound ground pork butt
- 1tablespoon tomato paste
- 8cups homemade or low-sodium beef broth
- 2½cups whole milk
- 5tablespoons butter
- Kosher salt and ground black pepper
- Cooked tagliatelle or pappardelle
Nutritional analysis per serving (6 servings)
771 calories; 60 grams fat; 23 grams saturated fat; 1 gram trans fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 42 grams protein; 1638 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, deep saute pan, heat olive oil over high heat and add carrots, celery and onions. Cook, stirring, until vegetables are lightly browned, about 6 minutes. Add pancetta, and cook, stirring, 2 minutes. Add beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
- Step 2
Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
- Step 3
Add milk and butter, and continue to simmer very gently until milk is evaporated and sauce is very thick, about 1¼ hours. Season to taste with salt and pepper, and serve over tagliatelle or pappardelle.
Private Notes
Comments
I prefer this recipe to the Hazan Bolognese as this is more typical of the ragú one finds in Emilia Romagna (ie, no tomatoes). Now that the Hazan recipe is so popular it is very difficult to find a Bolognese recipe without canned tomatoes.
Made this with a bit more tomato paste and a bit less milk. Simmered for the required hours, the aroma was lovely. The meal was even lovelier, I am so looking forward to leftovers. This recipe is worth all the extra effort.
I have made this recipe every year in large quantities freezing in glasa containers for my family to enjoy all winter long and this recipe is like an old friend. The recipe as written here is incomplete and doesn’t have the beef broth recipe (which is listed in its entirety on another popular cooking network site) which is incredibly important as this is a beef broth based sauce not a tomato based sauce. The recipe calls for bones and brisket in the broth (I roast my bones first) then simmer for a day, cool overnight. It takes a relaxing winter weekend but it well worth the effort and time.
Fabulous. As per comments, browned beef, then pork, then pancetta removing each to a bowl after browning. Sautéed mirepoix, added meat (omitting the greasiest liquid). Combined tomato paste, 1 Tbs gochujang paste, 1 cup broth before proceeding as directed.
This is an incredible recipe! I used 1kg of 15% fat beef mince. The only issue is I started cooking too late in the day for that nights dinner - it took 8 hours! I agree with another commenter, I prefer this one over the Hazan recipe which is another long cook bolognaise. I think this recipe would work well in a lasagne too.