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    Best Bolognese Recipe - Bon Appetit

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    This recipe provides instructions for making BA's Best Bolognese sauce. It involves finely chopping onion, celery, and carrot and cooking them with olive oil, ground beef, and pancetta. White wine is added to deglaze the pan and help grind the meat finely over 12-15 minutes. Tomato paste, bay leaf, and nutmeg are cooked in, then chicken stock and milk are added and simmered for 2-2.5 hours until very tender. The sauce is tossed with cooked pasta and parmesan before serving.

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    Best Bolognese Recipe - Bon Appetit

    Uploaded by

    bugmenotbugmenot
    75 views2 pages
    This recipe provides instructions for making BA's Best Bolognese sauce. It involves finely chopping onion, celery, and carrot and cooking them with olive oil, ground beef, and pancetta. White wine is added to deglaze the pan and help grind the meat finely over 12-15 minutes. Tomato paste, bay leaf, and nutmeg are cooked in, then chicken stock and milk are added and simmered for 2-2.5 hours until very tender. The sauce is tossed with cooked pasta and parmesan before serving.

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    Best Bolognese Recipe _ Bon Appetit

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    This recipe provides instructions for making BA's Best Bolognese sauce. It involves finely chopping onion, celery, and carrot and cooking them with olive oil, ground beef, and pancetta. White wine is added to deglaze the pan and help grind the meat finely over 12-15 minutes. Tomato paste, bay leaf, and nutmeg are cooked in, then chicken stock and milk are added and simmered for 2-2.5 hours until very tender. The sauce is tossed with cooked pasta and parmesan before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    75 views2 pages

    Best Bolognese Recipe - Bon Appetit

    Uploaded by

    bugmenotbugmenot
    This recipe provides instructions for making BA's Best Bolognese sauce. It involves finely chopping onion, celery, and carrot and cooking them with olive oil, ground beef, and pancetta. White wine is added to deglaze the pan and help grind the meat finely over 12-15 minutes. Tomato paste, bay leaf, and nutmeg are cooked in, then chicken stock and milk are added and simmered for 2-2.5 hours until very tender. The sauce is tossed with cooked pasta and parmesan before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    3/13/2020 Best Bolognese Recipe | Bon Appetit

    recipes

    BA's Best Bolognese


    71 Ratings
    Published January 2019
    Ingredients
    1 medium onion, chopped
    1 celery stalk, chopped
    1 small carrot, peeled, chopped
    3 Tbsp. extra-virgin olive oil
    1 lb. ground beef chuck (20% fat), patted dry
    Kosher salt
    3 oz. thinly sliced pancetta, finely chopped
    1 cup dry white wine
    ⅓ cup tomato paste
    1 bay leaf
    Pinch of finely grated nutmeg
    2 cups (or more) homemade chicken stock or low-sodium chicken broth
    1 cup whole milk
    1 lb. fresh tagliatelle or pappardelle, or dry rigatoni
    2 oz. finely grated Parmesan (about ½ cup), plus more for serving
    Recipe Preparation
    Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a
    small bowl.
    Heat oil in a large pot over medium. Break beef into small clumps (about 1½") and add to
    pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until
    beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!)
    and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.
    Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta
    has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook,
    stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8
    minutes.
    Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing
    down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry,
    and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like
    little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and
    nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste
    is slightly darkened, about 5 minutes.

    https://www.bonappetit.com/recipe/bas-best-bolognese 1/2
    3/13/2020 Best Bolognese Recipe | Bon Appetit

    Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and
    cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours.
    There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the
    occasional small bubble or two. When finished, the sauce should have the texture of and
    look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender,
    add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust
    seasoning with salt; keep warm.
    Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3
    minutes. If using dry, cook until very al dente, about 2 minutes less than package
    directions.
    Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup
    Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until
    pasta is al dente and liquid is slightly thickened, about 2 minutes.
    Transfer pasta to a platter and top with more Parmesan.
    Do Ahead: Sauce can be made 4 days ahead. Cover and chill.
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    Explore Bon Appétit
    BolognesePastaOnionCeleryCarrotOlive OilGround BeefPancettaWineTomato PasteBay
    LeafNutmegStockMilkPappardelleRigatoniParmesanCheese
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    https://www.bonappetit.com/recipe/bas-best-bolognese 2/2

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