Ingredients
Scale
- 1/4 cup olive oil
- 1 1/2 cups onions (finely chopped)
- 1 1/2 cup carrots (finely chopped)
- 2 cups celery (finely chopped)
- 6 garlic cloves (chopped)
- 3 ounces pancetta (finely chopped)
- 1 pound meatloaf mix (beef/pork/veal)
- 1 pound ground pork
- 1 cup whole milk
- 1 28 ounce can crushed tomatoes
- 1 cup chicken stock
- 1 cup dry white wine
- 1 6 oz. can tomato paste
- 1 tsp. kosher salt
- 1 tsp. ground pepper
- 12 ounces bucatini pasta
- Parmesan cheese for sprinkling
Instructions
- Heat oil over medium heat in a large pot. Add onions, carrots, celery and garlic. Saute for about 10 minutes until vegetables begin to brown.
- Increase the heat to high and add the pancetta. Saute for 3 minutes. Add the meatloaf mix and the ground pork and continue to cook until meat is no longer pink, breaking up meat with a fork.
- Add the milk and cook, stirring often until most of the milk is cooked down, about 15 minutes.
- Add the tomatoes, chicken stock and white wine.
- Reduce heat to medium low and simmer for 1 hour, uncovered, stirring occasionally.
- Add the tomato paste and mix until incorporated. Continue to cook for 20 more minutes. Season with the salt and pepper.
- Cook the pasta in salted water, al dente according to package directions. Drain. Place pasta in bowls and toss with Bolognese sauce. Sprinkle with Parmesan cheese if desired.
- Category: Primi