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Pasta
6-8
15 minutes
165 minutes
Olivelle
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.
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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 Black Pepper
1/2lb Ground Beef
1/2lb Ground Pork
2 Tbsp Tomato Paste
1/2 cup Dry White Wine
1 cup Milk, divided
1 cup Beef Stalk
1/4 cup Parmesan, finely grated
2 Tbsp Parsley
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!
If you don't have pasta rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We reccomend adding 1 Tbsp of salt for every 4 quarts of water.
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