You NEED This Meat Sauce in Your Arsenal
Bolognese might be THE meatiest sauce. Yes, its deep, meaty flavor comes from meat, but also from proper technique and in this case a low and slow cooking method. Welcome to the video for one of my go-to dishes for cozy season – Pasta Bolognese with homemade Tagliatelle pasta.

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FOR THE BOLO

1.5 lb GROUND BEEF (80/20)
1.5 lb GROUND PORK (preferably ground from shoulder)
1 MEDIUM RED ONION
2 MED-LRG CARROTS
2 STALK CELERY (trimmed of stem)
1 SMALL BULB FENNEL (cored)

3 TBSP EVOO
4oz PANCETTA, CHOPPED
50g or about 3 TBSP TOMATO PASTE
200g or about 3/4C. WHITE WINE
1 28 oz. can CRUSHED TOMATOES
150g or 1/2-3/4C WHOLE MILK
400g or about 1.5C. CHICKEN STOCK
2 PINCHES SALT
4-5 GARLIC CLOVES

To season/finish bolo sauce:
10g or about 2 TSP SUGAR
20g balsamic or about 1.5 TSP BALSAMIC VIN
5-8 g salt (to taste) about 1 TSP

1. Chop veggies and garlic down a bit to large chunks
2. Pulse in food processor until well chopped
3. Preheat heavy bottomed pot (mine is 5.5 quarts)
4. Add in 3 TBSP olive oil and saute vegetables with 2 pinches of salt
5. Cook 4-5 minutes until liquid is released and vegetable are starting to take on color
6. Meanwhile spread meat out on sheet tray and roast at 450 degrees until well browned and cooked through, this works under broiler well also, more caramelization there.
7. After veggies are sweated for 4-5 mins. Add in tomato paste, bloom and fry for 1 minute, then deglaze with white wine, cook down by at least half then add in canned tomato.
8. Bring to simmer and add milk.
9. Crumble roasted meats by hand till very small and well broken down, add to tomato sauce
10. Add in stock and bring to simmer, add 2 pinches salt
11. Cook in 300 degree oven partially covered for 1 hour
12. Remove lid and cook at 325 degrees additional 45 minutes, stirring once or twice.
13. Remove from oven, skim fat off if there is a gratuitous amount and then add in balsamic, sugar, and salt
14. Taste for seasoning adjusting to make as balanced and bright as possible. Serve with al dente tagliatelle or spaghetti, wine from central or northern Italy (for drinking), and a lot of parmesan

FOR THE PASTA
280g or 2C. AP FLOUR
2 EGGS
4 EGG YOLKS

TO FINISH THE DISH:
2-4 tbs softened butter per portion
Pasta water
Grated parmesan

For pasta process see video, hard to describe with text

**MY GEAR**
KITCHENAID MIXER: 4
KITCHENAID PASTA ROLLER ATTACHMENT: C
HAND CRANK PASTA ROLLER: R
5.5 qt LE CREUSET DUTCH OVEN: h
BOOS BLOCK CUTTING BOARD: D
RUBBER SPATULA: G
10″ CHEF’S KNIFE: v
DELI CONTAINERS: DELI CONTAINERS: N

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

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Recipe Video: