How To Make The Best Bolognese Of Your Life

Video Description

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today we're making Pasta alla Bolognese. I hope you enjoy it! PRODUCTS USED (affiliate links) Hedley & Bennet Apron: https://amzn.to/4hgBeqR Crock-Pot Crock Pot Braiser: https://amzn.to/45JVIUg Farberware Meat Masher: https://amzn.to/40YVJAX OXO Splash Guard: https://amzn.to/3MyXU83 Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast INGREDIENTS 1 pound (454g) pappardelle or tagliatelle 1/4 pound (114g) pancetta - diced 3/4 pound (340g) ground pork 3/4 pound (340g) ground 80/20 chuck 2 ribs celery - finely diced 1 large carrot - finely diced 1 medium onion - finely diced 3 anchovy fillets 1 cup (240ml) dry red wine 1 cup (240ml) low-sodium beef stock 2 28-ounce cans plum tomatoes - hand crushed or blender-pulsed 1 large Parmigiano Reggiano rind 2 large bay leaves 1/2 cup (120ml) milk - divided 1/4 cup heavy cream 1 pinch nutmeg salt and pepper - to taste INSTRUCTIONS 1. Preheat the oven to 300°F. 2. Heat a large Dutch oven or heavy pot to medium heat with the pancetta. Cook the pancetta until most of the fat has rendered (about 7-10 minutes). 3. Add in ground pork and beef and saute until brown (about 7-10 minutes) while breaking it up with a wooden spoon or meat masher. 4. Remove the meat with a slotted spoon to a plate and set aside. Add the vegetables and anchovies to the pot along with a pinch of salt and saute until very soft (about 12-15 minutes). 5. Add the meat back to the pot along with the wine and turn the heat to high. Once the wine evaporates, add the beef stock, half the milk, crushed tomatoes, Parmigiano Reggiano rind, and bay leaves and bring to a boil. 6. Once boiling, turn off the heat and cover. Place the pot into the oven and cook for 3 hours. After 3 hours, remove the lid and cook for another 30 minutes. 7. After 3 hours, the fat from the meat and the pancetta will float to the top, and the ragu will have thickened somewhat. Degrease the pot with a spoon or paper towels, leaving some of the fat on top. Add the remaining milk and optional cream and stir to combine. Cook on the stovetop at a simmer for 15-30 minutes more. 8. Bring a large pot of salted water to boil and cook the pappardelle until 1 minute less than al dente. Reserve 1 cup of pasta water. 9. To sauce the pasta, add 2 cups of the bolognese sauce and a 1/2 cup of pasta water to a pan over medium-low heat, then add in the '1 minute less than al dente' pasta and cook for 1-2 minutes so that the pasta can absorb the sauce. Add extra sauce as required. Add a pinch of nutmeg and serve with grated Parmigiano Reggiano cheese. Enjoy! NOTES - Cooking the sauce the day before adds a tremendous amount of flavor upon reheating the next day. - Leftovers can be saved for up to 3 days in the fridge and can be frozen for up to 6 months. VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.