Pasta Bolognese

Ingredients

• 1 lb egg tagliatelle
• 3/4 lb ground beef
• 1/2 lb ground pork
• 4 oz pancetta
• 28 oz crushed tomatoes
• 3 tbsp tomato paste
• 1 cup whole milk
• 1 carrot
• 2 celery stalks
• 1 onion
• 3 garlic cloves
• 2 cups beef broth
• 2 tbsp olive oil
• 1/2 cup grated parmesan
• 1 tsp salt

How to cook it

1. Warm the olive oil in a heavy pot and cook the finely chopped pancetta until the fat renders, about 4 minutes.
2. Add the minced carrot, celery, onion, and garlic and cook until soft, about 8 minutes.
3. Raise the heat, add the beef and pork, and brown well, breaking up the meat.
4. Stir in the tomato paste, then the crushed tomatoes, milk, and beef broth, and season with salt.
5. Lower to a bare simmer and cook, stirring now and then, until thick and rich, about 90 minutes.
6. Near serving, cook the tagliatelle in salted boiling water until al dente, then drain.
7. Toss the pasta with enough sauce to coat and serve with grated parmesan.

What it brings to the plate

Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.

Calorie band

Hearty

Protein

High

Protein quality

Complete

Food groups it covers

Grains, Meat or fish, Vegetables, and Dairy

How this was set

Hand audited

When to cook it

Pasta Bolognese takes about 120 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.