Umami Recipes
Umami Recipes

Mom’s Recipes

Bolognese Sauce

12 servings

servings

25 minutes

active time

4 hours 25 minutes

total time

Ingredients

2 Tbs. olive oil

1 1/4 lb. ground beef

1 1/4 lb. ground pork

Kosher salt and freshly ground pepper, to taste

4 oz. pancetta, cut into 1/2-inch dice

1 yellow onion, finely diced

2 carrots, peeled and finely diced

1 celery stalk, finely diced

5 garlic cloves, minced

1/3 cup tomato paste

1 cup dry red wine

1 cup milk

2 cans (each 28 oz.) whole tomatoes, passed through a food mill

2 bay leaves

1 Parmigiano-Reggiano cheese rind

1 lb. tagliatelle, cooked

Grated Parmigiano-Reggiano cheese for serving

Directions

In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the olive oil. Add the ground beef, pork, salt and pepper and cook until browned, about 12 minutes. Transfer to a paper towel-lined plate. Add the pancetta to the insert and cook until crisp, about 7 minutes. Transfer to a paper towel-lined plate.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion, carrots and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the ground meats, pancetta, milk, tomatoes, bay leaves, cheese rind, salt and pepper and bring to a simmer.

Place the insert on the slow-cooker base. Cover and cook on high until the sauce thickens, about 3 1/2 hours. Discard the bay leaves and cheese rind. Adjust the seasonings with salt and pepper. Toss the pasta with about 3 cups sauce (reserve the remaining sauce for another use). Serve immediately and pass the grated cheese alongside. Makes 9 cups sauce.

12 servings

servings

25 minutes

active time

4 hours 25 minutes

total time
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