Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3oz pancetta, diced
- 1 large yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cloves garlic, finely chopped
- 2lbs ground beef
- 1 cup whole milk
- 1 cup white wine
- 1 teaspoon dried thyme
- 2 leaves bay
- 3 tablespoon Mutti Double Concentrated Tomato Paste (Doppio Concentrato)
- 2 cans or 1 can Mutti Finely Chopped Tomatoes (14 oz, 28oz, Polpa)
- Parmesan, to serve
Serves 12
Cooking time 2 hours and 20 minutes
Prep time 10 minutes
Method
- Heat olive oil and 1 tablespoon of butter in a large saucepan and cook pancetta until golden brown, stirring frequently
- Stir in onion, carrots, celery, salt and pepper and cook for about 10 minutes or until vegetables are golden brown and carrots are beginning to soften. Add garlic and stir to combine
- Add the meat to the pot and break apart with a spoon while browning evenly, stirring occasionally
- Stir in milk, reduce heat to low and simmer until almost all liquid has evaporated
- Add wine, stirring to combine and cook until reduced by about half
- Stir in thyme, bay leaves, tomato paste and finely chopped tomatoed. Cover and reduce heat to low. Simmer for about 2 hours, stirring occasionally. Adjust with salt and pepper
- Divide Bolognese portions as desired for serving and for freezing in airtight containers
- Cook desired pasta, top with Bolognese and parmesan
- Serve and enjoy!
