I love this Bolognese recipe. Hits every time #cooking #recipe #pasta #eating #homemade #recipes

Bolognese

Ingredients

• Pancetta
• Celery, carrot, and onion, cut into large chunks
• Olive oil
• Garlic, to flavor the oil
• Ground pork and ground beef, in similar amounts
• White wine
• A generous amount of tomato paste
• Whole milk
• Salt
• 1 can crushed or whole peeled tomatoes
• A little water, to rinse out the tomato can
• A couple of bay leaves
• Parmesan rind
• A handful of grated Parmigiano-Reggiano
• A splash of vinegar, to finish
• Pasta and salted water, for serving

Method

1. Pulse the pancetta, celery, carrot, and onion in a food processor until finely chopped.
2. Heat olive oil in a pan and infuse it with garlic. Remove the garlic, then add the chopped mixture. Cook over high heat for about 15 minutes, until its moisture has cooked off and it darkens slightly.
3. Add the pork and beef. Break up the meat and mix it through as it cooks.
4. Add the white wine and tomato paste. Cook until the wine has mostly evaporated.
5. Stir in the milk and a little salt. Cook until the liquid disappears.
6. Add the tomatoes and a little water from rinsing the can. Add more salt, the bay leaves, and the Parmesan rind.
7. Simmer uncovered over medium-low heat for about 4 hours, maintaining a gentle bubble and stirring about every 15 minutes. The sauce should become very thick, with most of the liquid gone. For a larger batch, the sauce was moved to a large cast-iron pan for its final hour.
8. Remove from the heat and fold in a handful of grated Parmigiano-Reggiano. Taste, then add a splash of vinegar to brighten the deeply savory sauce.
9. Cook the pasta in boiling salted water, then transfer it directly into the sauce and mix well.

Tips and Equipment

• A food processor is used to chop the pancetta and vegetables together—a deliberately unusual shortcut.
• Cook the vegetable mixture until its moisture has evaporated before adding the meat.
• Keep the long simmer gentle and stir regularly.
• Equipment mentioned: a food processor, a cooking pan (a large cast-iron pan is useful for a big batch), and a pot for the pasta.

Presenter/channel: Coco Larkin Cooks. No external recipe source is identified in the subtitles.