Ingredients

The following ingredients have 4 Servings
  • 6 ounces finely chopped pancetta
  • 2 tablespoons extra virgin PDO olive oil
  • 3 carrots, chopped
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 2 pounds ground beef (we used grass fed 85/15)
  • 2 32 ounce cans crushed tomatoes
  • 1/2 cup red wine (or beef stock)
  • 1/2 cup whole milk (or 1/2 and 1/2)
  • 1 pound authentic Italian Pappardelle pasta

Instruction

  • In large skillet or dutch oven brown the pancetta until crispy and all fat has rendered.  Remove all but one tablespoon of the fat.
  • To the pancetta, add olive oil, celery, onion and carrots.  Saute until slightly tender.
  • Add ground meat breaking up as it cooks.  Continue to cook until meat is cooked through and browned.  FOR SLOW COOKER: Add beef mixture to slow cooker and follow remaining steps.
  • Add crushed tomatoes, red wine and milk.
  • Bring to a simmer and cook for two hours. (or low setting of slow cooker for 4-5 hours, high setting for 2 hours).   TASTE FOR SALT and PEPPER.If you prefer a finer texture to your bolognese, simply run an immersion blender through the pot for a minute or two, after it has been simmering for about an hour. Either thicker or finer this sauce is delicious! 
  • Bring a large pot of salted water to a boil.  Cook your pasta according to package directions.
  • Serve Bolognese over cooked pasta and top with fresh grated parmesan cheese.