Incredible Bolognese With Spaghetti And Parmigiano-Reggiano

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

The finest Bolognese is the result of the freshest ingredients simmered over time... in the end the sauce gels and the flavours fuse...

Ingredients

3 tablespoons salted butter

1 small onion, minced

1 small carrot, minced

1 celery stalk, minced

1 ounce pancetta, minced

1 pound ground milk-fed veal

½ pound lean ground beef

¼ pound lean ground pork

1 cup whole milk

1 cup white wine

1 (28-ounce) and 1 (14 ounce) cans whole San Marzano tomatoes

Sea salt and freshly ground pepper, to taste

1 package spaghetti, cooked according to package directions

½ cup Parmigiano-Reggiano, grated

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Preparation

Melt butter in Dutch oven over medium heat. Add onion, carrot, and celery; cook until soft, about 5 minutes. Add pancetta and cook 7 minutes. Add ground meats and cook until mixture breaks up but is not yet browned. Add milk and bring to simmer, cook 15 minutes. Add white wine, squeeze tomatoes through fingers into pot. Reduce heat to low and partially cover. Cook 3 hours, stirring occasionally. Season with salt and pepper. 

To serve, cook pasta in well-salted boiling water for 5 minutes. Drain pasta and reserve 1 cup pasta water. Heat large skillet or Dutch oven to medium high and add the pasta and reserved pasta water with 4 cups cooked meat sauce and cook another 2 to 4 minutes or until pasta is al dente (firm to the bite) and the sauce has thickened.

Adding the pasta water adds the gluten into the sauce making it creamy and coats the pasta well. Top with Parmigiano-Reggiano and serve.

You can easily swap the ground meat for ground chicken or turkey.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.