Pasta Bolognese

Unsalted butter

Kosher salt

1/2 Onion

2 Carrots

2 Celery Stalks

1 lb Ground Beef (80-90% lean)

1 lb Ground Pork

1.5 cups Whole Milk

1.5 cups Dry White Wine

2 28 oz cans of Whole Tomatoes (ideally San Marzano)

1 lb Fettuccine or Linguine

Parmesan cheese

  1. Finely chop 1/2 of an onion
  2. Peel and small dice carrots
  3. De-string and small dice celery
  4. Drain the tomatoes, reserving 1 1/2 cups of the tomato juice
  5. Using a food processor or stick blender, break down the drained tomatoes until they’rechunky (about 7-8 pulses in a food processor).
  6. Add back the reserved tomato liquid to the pulsed tomatoes.
  7. Add a few tablespoons of olive oil to a dutch oven over medium heat
  8. Add mirepoix (onion, carrots, celery) and season with kosher salt. Cook until softened (6-8mins)
  9. Add beef and pork and cook until no longer pink (you don’t want too much browning at thispoint)
  10. Stir in 1 1/2 cups of whole milk and bring to a simmer
  11. Cook until milk has evaporated and only milk fat solids remain. The mixture should look drywhen done, about 20-30 minutes.
  12. Stir in 1 1/2 cups of white wine and bring to a simmer
  13. Cook until wine has evaporated. The mixture should look dry when done, about 20 minutes.
  14. Add tomatoes (combined pulsed tomatoes and liquid) to the pot and bring to a baresimmer. Be careful of over-seasoning, as this mixture will cook way down.
  15. Cook gently over low heat until liquid has evaporated, about 3 – 3 1/2 hours. Skim excessfat and add some water if sauce gets too dry; the overall time is important to develop flavor.
  16. When sauce is about ready, cook pasta to al dente in salted water.
  17. Save some pasta water to bring the sauce together and drain pasta.
  18. Add pasta to sauce and add a few tablespoons of butter.
  19. Toss to combine, using pasta water to bring together the sauce (it should coat the pasta well).
  20. Add parmesan to taste.