Hearty bolognese for pappardelle or rigatoni
Source: Bon Appetit
1. Pulse onion, celery, and carrot in food processor until very finely chopped. Transfer to small bowl
2. Heat oil in large pot over medium heat. Break beef into small clumps and put in pot, season with kosher salt. Cook, stirring occasionally while keeping in clumps, until beef is lightly browned (6-8 min). Use slotted spoon and transfer to medium bowl.
3. Remove bulk of grease from pot. Add pancetta and cook over medium heat, stirring occasionally, until it has released fat and is crisp (6-8 min). Add onion mixture and cook, stirring occasionally, until vegetables are very soft.
4. Return beef to pot and pour in wine. Reduce to medium low heat and cook, smashing meat into small bits, until wine is evaporated. Add tomato paste, mix well and cook until paste is slightly darkened. Add bay leaf
5. Pour stock and milk into pot along with another pinch of salt. Reduce heat to low and cook, uncovered for 2-2/2 hours. Stir occasionally. Sauce will be thick. Add more stock if necessary. Discard bay leaf and add more salt if needed.
6. Cook pasta until almost done. Transfer pasta to sauce pot along with 1 cup pasta water and 1/2 cup parmesan. Cook for a couple of minutes tossing constantly to crease sauce and for pasta to finish cooking.
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Serving Size: 1 Serving (386g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 480 | ||
Calories from Fat: 171 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 84.3mg | 26 % | |
Sodium 759.4mg | 26 % | |
Potassium 600.6mg | 16 % | |
Total Carbohydrate 52.6g | 15 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 51.5g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 480
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