BON APPETIT BEST BOLOGNESE BY ANDY BARAGHANI | THE BEST PASTA RECIPE | COOK WITH ME | Laura-Lee

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in calories.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Beef broth adds flavor without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cut up the celery and carrots to create a mirepoix; pulse in a food processor or Vitamix and set aside.

Heat 6 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat.

Break 2 pounds of ground beef into small clumps, season lightly with salt, and cook for 6-8 minutes until browned but not crispy, leaving a little pink center; transfer to a medium bowl and set aside.

Wipe out the pot using tongs and paper towel to remove grease from the ground beef.

Add 6 ounces of diced pancetta to the pot and cook over medium heat for 6-8 minutes until crispy; then add the mirepoix and cook until very soft and beginning to stick to the surface, about 6-8 minutes.

Return the beef to the pot, pour in 2 cups of dry white wine, reduce heat to medium-low, and cook for about 15 minutes until the wine evaporates and the meat is finely ground.

Add 2/3 cup of tomato paste and 2 bay leaves, cooking for about 5 minutes while pressing down the meat until the tomato paste darkens.

Pour in 4 cups of chicken stock and 2 cups of whole milk, add a little salt, reduce heat to the lowest setting, and cook uncovered for 2 to 2.5 hours, stirring occasionally.

Cook 2 pounds of tagliatelle in salted water for 7 minutes, then transfer directly to the sauce with tongs, allowing some pasta water to mix in; stir until the pasta is coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens