Pasta Bolognese

Pasta Bolognese is a classic. This is a simplified version that is easy to make at home. It requires a long simmer, but that is mostly hands off time. You can even make it ahead and re-heat (from the refrigerator or freezer) when needed.

• 1 onion

• 1 celery stalk

• 1 carrot

• 2 cloves garlic

• 1 pound ground beef

• 5 strips of bacon

• 1/3 cup tomato paste

• 1 cup dry white wine

• 2 cups chicken stock

• 1 cup milk

• dash of nutmeg

• 2 bay leaves

bolognese ingredients

1. Finely dice the onion, celery and carrot. Mince the garlic.

2. Cook bacon in a large, deep pan over medium heat. Remove bacon from pan.

3. Cook ground beef in the same pan, raising the temperature to medium-high. Try to let it brown on one side before disturbing it. Then start to break it apart as it continues to cook. Once mostly browned, remove it from the pan, leaving fat and liquid behind. Its okay if there are still some pink spots.

4. Add onion, carrot, and celery to the pan and cook thoroughly. You want the veggies to get very soft and start to brown.

5. Add tomato paste to the veggies in the pan and cook for a minute or two until you can smell the tomato cooking.

6. Add wine and beef to the pan. Break up the meat with your spoon or spatula so it is in very small pieces.

7. Crumble the bacon into the pan.

8. Once the wine has mostly cooked away and the pan is nearly free of liquid, add in the stock, milk, minced garlic, bay leaves, and nutmeg. Reduce the heat to low. Simmer for 1 to 2 hours until the liquid is reduced and you are left with a thick, meaty sauce.

9. Serve over a wide noodle pasta like pappardelle.

NOTES:

You can make this allergen friendly by substituting rice milk (or any milk that works with your allergies) for cow’s milk. Serve over rice or corn pasta.