Bolognese

I’m all about that pasta life. I could eat it all day, every day, for the rest of my life.

My kids are also all about the carbs and it is something that I know I can feed them without much fight or complaining.

This bolognese sauce is beyond delicious, has hidden veggies in it, and heats up quite nicely. Be sure to plan enough time to cook it though, as it does take several hours to build its amazing flavor.

ingredients

• 1/2 tablespoon olive oil
• 1 cup pancetta, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 medium onion, finely chopped
• 1 pound ground beef
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 cup crushed tomatoes
• 1 cup whole milk
• 1 pound tagliatelle pasta, cooked to package directions

instructions

1. Heat olive oil in a large pot over medium heat. Add the pancetta and vegetables and sauté until the veggies have softened, but not browned, about 5 minutes.
2. Next, add the ground beef and cook until it has browned. Pour in the white wine and then reduce by half.
3. Add the chicken stock and crushed tomatoes, stirring to combine.
4. Cover the pot and simmer slowly for about 2 hours. After the 2 hours, uncover the pot and add in the milk. Continue to simmer the sauce, uncovered, for 1 more hour.
5. After cooking, taste, and season with salt and pepper as needed.
6. To serve, add cooked pasta to the ragout and toss until thoroughly coated in the sauce, and serve.

bolognese

Heat olive oil in a large pot over medium heat. Add the pancetta and vegetables and sauté until the veggies have softened, but not browned, about 5 minutes.

Next, add the ground beef and cook until it has browned.

Pour in the white wine and then reduce by half.

Add the chicken stock and crushed tomatoes, stirring to combine. Cover the pot and simmer slowly for about 2 hours.

After the 2 hours, uncover the pot and add in the milk. Continue to simmer the sauce, uncovered, for 1 more hour.

After cooking, taste, and season with salt and pepper as needed.

After cooking, taste, and season with salt and pepper as needed.

To serve, add cooked pasta to the ragout and toss until thoroughly coated in the sauce, and serve. Top with some parmigiano romano cheese, if desired.