Bolognese Sauce

When I think of Italian food, I think of garlic. Well I recently learned this was a rookie mistake with a super meaty pasta sauce. I was visiting some college friend in Omaha this weekend and decided to accompany game night’s wine with this hearty pasta.


Cheers to college friends! (plus Melissa, behind the camera)

Bolognese Sauce
Recipe from Making Life Delicious

6 oz. diced pancetta
4 tbsp butter
6 tbsp olive oilIMG_5943
1/2 c chopped onion
1/4 c diced carrot
1/4 c diced celery
1 tsp salt
2 lbs ground beef
2 cups dry white wine
1 c whole milk
1/4 tsp nutmeg
5 c canned chopped tomatoes with juice
cold water, as needed
parmigiano reggiano
2 lbs pappardelle pasta

Yes, this sauce has no garlic. The original blogger I discovered this sauce from couldn’t believe it either. I’ve made this sauce twice and both times I’ve found myself at the grocery store checking if I grabbed the garlic or not. But realizing its not on the list.

IMG_5926This sauce takes like 4 hours. But the prep process is pretty easy and very doable.

Pancetta is a type of bacon. Boar’s Head makes a packaged died version. You can find by the deli or fancy cheeses. In a small pan, sauté the pancetta until crispy. Once its looking dark and crispy, set it aside on some paper towel to soak up the grease.

For the main pan, you need a big stock pot. It needs to be wide, not necessary tall, but the taller the better.IMG_5925 In the pot over medium heat, add the butter and oil until melted.

Then mix in the carrot, onion, and celery combo. You can chop these elements in a food chopper, if you have one handy. Add ½ tsp of salt. Wait until browned, about 10-15 minutes.

IMG_5927Add the beef in and break it apart then add the other ½ tsp of salt. Keep stirring a bit till the meat is brown. About 10 minutes.

Drop in the cooked pancetta and two cuts of wine. A good dry white wine is Chardonnay. I typically love Riesling and actually stumbled on a dry Riesling at the store.

The wine needs to cook until evaporated before moving on. So wait about 10 minutes; stirring a few times during. Mix in the milt and nutmeg. Keep stirring for another 5 minutes.IMG_5930

Add the tomatoes and their juice straight from the can along with a cup of cold water.

This is when the magic starts to happen. Turn the burner down to the lowest setting, like 1 or 2 on the scale.

IMG_5933Let it simmer for about 3-4 hours. Make sure to stir occasionally, like 2 an hour or so. It starts to thicken and stick on the bottom later in the process.

Add a cup of water once an hour as well. And that’s it. Nothing else is added in. No garlic. SO much flavor.

You can pair with your pasta of choice, but pappardelle is my absolute favorite. Since it’s a wide egg pasta, it works well with the meatiness of this sauce. Helps grab the meat.

Parmesan cheese, specifically parmigiano reggiano, is salty so definitely top the pasta and sauce with some cheese since not much salt was in the recipe.




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