Pasta Bolognese

tagliatelle, parmesan

STARS

When it comes to pasta Bolognese, sauce is king. We’ve gone to new lengths to make sure this meaty, tomato-based delight is as exceptional as possible. Enriched by savory pancetta and the traditional inclusions of beef and pork, the sauce derives its deep flavors from slow-cooked tomato paste, white wine, onion, carrot, celery, and garlic. Use wider tagliatelle for more surface area to catch every last drop of the magnificent Bolognese sauce. Time to twirl!

Difficulty Level

Total Time: 1 hour

Active Time: 30 minutes

Ingredients

Bolognese

1 tablespoon olive oil
1 pound ground pork
1 pound ground beef
1/2 pound pancetta
2 tablespoons unsalted butter
4 carrots, diced
1 yellow onion, diced
2 celery stalks, diced
2 garlic cloves, minced
1/2 cup white wine
1 tablespoon tomato paste
2 cups beef stock
1 teaspoon salt, to taste
1/2 teaspoon pepper
1/2 cup whole milk

Pasta

8 ounces tagliatelle pasta
Shaved parmesan, for serving

Directions

In a large skillet, heat the olive oil over medium heat. Add the pork and beef and cook, breaking up into smaller pieces, until no longer pink. Add the pancetta, butter, carrots, onion, celery, and garlic and cook until softened. Add the white wine, tomato paste, beef stock, salt, pepper and milk and bring to a simmer. Cover and cook for 30 minutes to 1 hour.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.

Toss the pasta with the sauce and serve, garnished with shaved parmesan.