Bolognese Sauce With Pasta
- 1 Lb Ground Beef grass-fed
- 1 Lb Ground Pork
- 3 Oz Pancetta roughly chopped
- 2 Tbsp Extra Virgen Olive Oil
- 4 Garlic Cloves peeled
- 1 Carrot peeled and chopped
- 1 Celery Rib chopped
- 1 Onion diced
- 4 Oz Tomato Paste
- 2 Cups San Marzano Crush Tomatoes
- 1 Tsp Crushed Red Chili Flakes optional
- 2 Tsp Salt
- 1/2 Tsp Freshly Ground Black Pepper
- 1/4 Tsp Fresh Ground Nutmeg
- 1 Cup Dry White Wine chardonnay or sauvignon blanc
- 3 Cups Unsalted Chicken Stock
- 3/4 Cup Whole Milk
- 1 Lb Cooked Pasta to serve with sauce
Combine oil, garlic, celery, onion and carrot in the bowl of the food processor. Process until combined, add pancetta and puree until ingredients form a homogenous paste.
Over medium heat cook mixture in a medium stock pot until the fat from the pancetta is rendered, this takes about 8-10 minutes. Make sure you stir occasionally to prevent the garlic from burning.
Add the tomatoes and tomato paste.
Add pork and beef, season with salt, pepper, chili flakes and nutmeg and cook, stirring occasionally. Cook for about 15 minutes until all the juices from the meat are released and cooked off, the pan should almost be dry.
Add the wine, increase heat to medium-high and cook until the wine has evaporated and the pan is almost dry, about 10 minutes.
Add the chicken stock, bring to a simmer, reduce heat and simmer for about 2 hours, stirring occasionally, until the stock has almost all cooked off but the pan is not completely dry.
Add the milk and simmer until the ragu returns to a thick, saucy consistency, 35-40 minutes. Taste for salt to make sure it is well seasoned.
Use the ragu to top your favorite pasta and top with parmesan cheese.
I served this bolognese sauce with a linguini pasta but it also pairs well with a shell pasta.
You can toss the sauce with pasta or top the pasta with the sauce.