THE BEST-EVER BOLOGNESE | slowly simmered ragu alla bolognese with bucatini

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.

Start by prepping the Sofrito, which includes dicing onion, carrot, and celery.

Use a food processor to finely chop the Sofrito, pulsing to avoid pureeing.

Transfer the Sofrito to a bowl.

In the food processor, add garlic and pancetta to create a pastata, processing until smooth.

Heat olive oil in a hot pan and add the pastata, cooking until the pancetta is golden brown and fragrant.

Add the Sofrito to the pan, season generously, and stir to combine.

Cook the Sofrito mixture for 15 to 20 minutes until caramelized and brown.

Push the Sofrito to the edge of the pot and add 1 pound each of ground beef and ground pork, seasoning generously.

Brown the meat for 4 to 5 minutes, stirring to combine with the Sofrito.

Add tomato paste to the meat mixture and cook for 2 to 3 minutes until it turns a deep red color.

Deglaze the pan with a medium-bodied red wine, scraping up the brown bits from the bottom.

Add fire roasted crushed tomatoes and some water from the tomato can to adjust the consistency.

Add fresh rosemary and thyme tied together, dried bay leaves, and a hunk of Parmesan rind to the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens