Standard Bolognese

★★☆☆☆
Prep: 20 mins Cook: 1 hr 30 mins Serves: 6

Ingredients

  • 1/4 cup olive oil60 ml olive oil
  • 2 medium onions, chopped2 medium onions, chopped
  • 2 cups chopped celery480 ml chopped celery
  • 6 garlic cloves, chopped6 garlic cloves, chopped
  • 1 lb ground veal455 g ground veal
  • 1 lb ground pork455 g ground pork
  • 4 ounces pancetta, finely chopped115 g pancetta, finely chopped
  • 2 (14.5-ounce) cans tomatoes in juice2 (14.5-ounce) cans tomatoes in juice
  • 1 3/4 cups chicken broth/stock420 ml chicken broth/stock
  • 1/2 cup milk120 ml milk
  • 5 tsp chopped fresh thyme (or 2.5 tsp dried)25 ml chopped fresh thyme (or 2.5 tsp dried)
  • 2 Tbsp dried porcini mushrooms or 1 cup dried shiitake, soaked in warm water (reserve liquid, chop mushrooms)30 ml dried porcini mushrooms or 1 cup dried shiitake, soaked in warm water (reserve liquid, chop mushrooms)
  • 1/3 cup white wine80 ml white wine
  • 1/2 tsp rosemary2 ml rosemary
  • Salt and pepper (Campbell herb salt)Salt and pepper (Campbell herb salt)
  • 1 Tbsp finely chopped parsley15 ml finely chopped parsley
  • 12 ounces fettuccine340 g fettuccine
  • 1 cup freshly grated Parmesan cheese240 ml freshly grated Parmesan cheese

Instructions

  1. Heat oil in heavy large pot over medium heat. Add onions, celery, and garlic; sauté until tender and beginning to brown, about 10 minutes.
  2. Increase heat to high; add veal, pork, and pancetta. Sauté until meat is brown, breaking up with back of fork, about 10 minutes.
  3. Add tomatoes with juices, 1 3/4 cups stock, milk, and thyme. Add mushrooms with soaking liquid and wine.
  4. Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if too thick, stirring occasionally.
  5. Season to taste with salt and pepper. Sprinkle parsley over top and serve.
Wine Pairing: Medium Red — Chianti, Sangiovese — Classic Italian red with a meat ragù
Source: Campbell Family
Pasta, bolognese, family, comfort food