- 1 Tbsp. olive oil
- 1 Tbsp. butter, plus additional for serving
- 3 oz. pancetta, diced
- 1 large yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 tsp. salt
- 1 tsp. ground black pepper
Mutti® Bolognese Sauce
This big batch recipe makes enough to serve a crowd and freezes wonderfully. Freeze half right away and serve the other half for tonight’s dinner. Each half of the recipe easily serves six. Slow simmering is the key to developing the rich luscious flavor in this classic northern Italian ragú. Finely chopped pancetta, carrots, celery and onions create a silky background texture for the meat, while white wine and milk add depth and creaminess. Serve with a wide pasta such as pappardelle to create the right balance of flavor and texture.
- Heat olive oil and 1 tablespoon of butter in a large heavy saucepot or Dutch-oven over medium-high heat and cook pancetta until golden brown, stirring frequently. Stir in onion, carrots, celery, salt and pepper and cook about 10 minutes or until vegetables are golden brown and carrots are beginning to soften. Add garlic and stir to combine.
- Add the meat to the pot and break it apart with a spoon while browning evenly, stirring occasionally. Stir in milk, reduce heat to low and simmer until almost all liquid has evaporated. Add wine, stirring to combine and cook until reduced by about half.
- Stir in thyme, bay leaves, tomato paste and finely chopped tomatoes. Cover and reduce heat to low. Simmer about 2 hours, stirring occasionally. Adjust seasoning with salt and pepper.
- Divide Bolognese as desired into freezable portions in airtight storage containers
When Ready To Serve: (Click here for Tagliatelle Bolognese recipe.) Warm sauce in saucepan and bring a large pot of water to a boil and season with salt. Cook pasta to just before al dente. Drain, reserving 1 cup of the pasta water. Return pasta to the pot, stir in the hot Bolognese Sauce and one tablespoon butter. Toss pasta with sauce and stir in reserved pasta water a little at a time, as needed, until pasta is evenly coated with sauce and has a glossy texture. Serve in shallow bowls and garnish with additional Parmigiano Reggiano.