Bolognese Sauce with Pasta

By á-178825

Simmer 4 Hrs. Makes 4 c.

Ingredients

• 1 med onion
• 1 lg or 2 sm carrots
• 2-3 stalks celery
• 1 oz pancetta, very finely chopped
• 1 lb ground beef, not lean
• 1 t salt
• 1/8 t fresh ground pepper
• Pinch allspice
• 1 c whole milk
• 1 c dry white wine
• 15 oz can diced tomatoes with juice
• 1 lb pasta, such as rigatoni
• Parmesan Reggiano cheese, for grating

Preparation

Step 1

Finely chop onion, carrot & celery. In heavy bottomed pan or dutch oven over low heat, cook pancetta until all fat is rendered & pancetta is just beginning to brown. Add chopped vegetables, raise heat to med & cook stirring frequently until onion is translucent & soft.

Add ground beef, breaking it up with a spoon, 1/4 t salt, plus pepper & allspice. Cook until meat is brown. Add milk. When it begins to simmer, reduce heat to low & cook at a gentle simmer stirring occasionally until milk has mostly boiled away, about 30 min. Add white wine & cook as with milk until it has mostly boiled away.

Add tomatoes & juice; bring to simmer. Cover pot, reduce heat to low & allow sauce to cook very gently at barest simmer, 2 1/2 - 3 hrs. Season to taste with remaining salt.

Just before sauce is done, bring pot of water to boil, salt it generously & boil pasta according to pkg directions. Drain, mix with 1/3 of sauce, then serve with remaining sauce on top with lots of grated Parmesan Reggiano cheese.