Easy Bolognese Sauce

This is an easy weeknight bolognese sauce. Served with wide pasta, like tagliatelle, allowing the thick, meaty sauce to cling to the noodles. Top it off with grated Parmesan cheese.

Easy and Delicious

Easy Bolognese Sauce

Your Ingredients

• 1 lb of 93% lean ground beef

• 2 Tbsp water

• 1/4 tsp baking soda

• salt and pepper

• 2 cups of beef broth, using Better than Bouillon Roasted Beef Base

• 6 ounces pancetta, chopped coarse

• 1 onion, chopped coarse

• 1 large carrot, peeled and chopped coarse

• 1 celery rib, chopped coarse

• 1 Tbsp unsalted butter

• 1 Tbsp EVOO

• 3 Tbsp Tomato paste

• 1 cup dry red wine

• 1 ounce Parnesan cheese, grated (1/2 cup) plus extre for serving

• 1 lb Tagliatelle pasta

Directions

1. Toss beef with water. baking soda, and 1/4 tsp pepper in a bowl until thoroughly combined. Set aside.

   
   

2. Pulse pancetta in a food processor until finely chopped. Add onion, carrot, celery and pulse until vegetables are finely chopped and mixture has paste-like consitency, scraping down sides of bowl as needed.

   
   

3. Heat butter and oil in a large dutch oven over medium-high heat until shimmering. When foaming stops, add pancetta mixture and 1/4 tsp pepper and cook stirring occasionally, until liquid has evaporated, about 8 minutes. Spread mixture in even layer in bottom of pot and continue to cook, stirring every couple of minutes, until very dark browned bits form on the bottom of pot, 7 to 12 minutes, longer. Stir in tomato paste and cook until paste is rust-colored and bottom of pot is dark brown, 1 - 2 minutes.

   
   

4. Reduce heat to medium, add beef, and cook, using wooden spoon to break meat into pieces no larger than 1/4 inch, until beef has just lost its raw pink color, 4 to 7 minutes. Stir in wine, scaping up any browned bits, and bring to simmer. Cook until wine has evaporated and sauce has thickened, about 5 minutes. Stir in beef broth and Parmesan. Return sauce to simmer, cover, reduce heat and season with salt and pepper to taste.

   
   

5. While sauce simmers, bring 4 qurats water to boil. Add pasta and 1 Tbsp salt and cook, stirring occasionally, until al dente. Reserve 1/4 cup cooking water, then drain pasta. Add pasta to pot with sauce and toss to combine. Adjust sauce consistency with reserved cooking water as needed. transfer to a platter or individual bowls and serve, passing extra Parmesan separately.