Bolognese is a kind of ragu sauce made with white wine and milk. The low and slow cooking method results in a tender, rich, flavorful meat sauce. Due to the weight of this pasta sauce it pairs best with a wide noodle that can withstand the weight of the meat and vegetables. Make this sauce in a large batch on the weekend and enjoy throughout your week.
- 2 Tbsp Caramelized Garlic Olive Oil
- 1/4lb Bacon, diced
- 3 Carrots, small dice
- 1 Large Yellow Onion, small dice
- 4 Celery Stalks, small dice
- 2 tsp Smokey Bacon Sea Salt
- 2 tsp Tellicherry Black Pepper Grinder
- ½ lb Ground Beef
- ½ lb Ground Pork
- 2 Tbsp Tomato Paste
- ½ cup Dry White Wine
- ¼ cup Bruschetta Dried Herb Blend
- 1 cup Milk, divided
- 1 cup Beef Stock
- In a large dutch oven over medium high heat add olive oil to the pan. Once hot add carrots, onion, and celery. Cook until soft for about 7 minutes.
- Add ground meats and season with salt and pepper. Cook until the meat is browned for about 6-7 minutes.
- Add tomato paste and stir. Pour in white wine and scrape the bottom of the pan then add Bruschetta. Cook an additional 2-3 minutes or until wine is absorbed.
- Add ½ cup milk and beef stock. Bring to a simmer and cover pot. Let simmer on low for 2 hours partially covered. If liquid has been absorbed add more beef stock to keep sauce moist.
- Five minutes before serving stir in remaining ½ cup milk.
- Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.
- Add desired portion of pappardelle noodles and sauce to a serving bowl. Top with cheese and parsley and serve!