Spaghetti BologneseIngredients

  • 2 Tbsp olive oil
  • 1½ lb ground beef
  • 1½ lb ground pork
  • 4 oz pancetta, cut into ½-inch pieces
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 rib celery, diced
  • 5 clove garlic, minced
  • ½ cup tomato paste
  • ½ cup dry red wine
  • 1 cup milk
  • 2 (28-oz) cans diced tomatoes, pureed and strained
  • 3 bay leaves
  • 1 rind Parmigiano-Reggiano cheese
  • 1 lb tagliatelle, cooked al dente
  1.  In a large skillet over medium-high heat, warm 1 Tbsp olive oil. Cook beef and pork until browned. Add salt and pepper to taste. Remove to paper towels to drain.
  2. Cook pancetta for about 7 minutes, or until done. Remove to paper towels to drain.
  3. In a large saucepan over medium, heat 1 Tbsp olive oil. Cook onion, carrots, and celery until soft. Add garlic, cook until fragrant. Add tomato paste, stir and cook for about 2 minutes. Add wine; bring to a simmer. Add drained meats, pancetta, milk, tomatoes, bay leaves, cheese, and salt and pepper to taste. Bring to a simmer.
  4. Remove contents of saucepan to a slow cooker. Cover and cook on high for 3½ hours. Discard bay leaves, and cheese rind. Toss pasta with 3 cups sauce; reserve remaining sauce.
Makes 6-8 (1 lb pasta and 3 cups sauce). Recipe makes 9 cups sauce.. cups sauce. Serves 6-8 (using 1 lb pasta and 3 cups sauce.)