Bolognese

Serve with:

• Garganelli
• Lasagne
• Maltagliati
• Pappardelle
• Potato Gnocchi Dough
• Tagliatelle
• Tortelloni

Ingredients

• 2 tablespoons (30 ml) extra-virgin olive oil or unsalted butter
• 1 small yellow onion, very finely chopped
• Kosher salt and freshly ground black pepper
• 1 medium carrot, peeled and very finely chopped
• 2 celery stalks, very finely chopped
• 1 pound (450 grams) ground beef
• 3 heaping tablespoons (50 grams) tomato paste
• ¾ cup (180 ml) dry red or white wine like Sangiovese, Chianti, or Pinot Grigio
• 1½ cups (360 ml) low-sodium beef or chicken stock, plus more as needed
• 1 cup (240 ml) tomato purée (passata)
• ½ cup (120 ml) whole milk (or, to keep it kosher, dairy-free alternative like oat milk)
• Whole nutmeg (optional)
• Finely grated Parmigiano-Reggiano, for serving (optional)

Directions

1. Warm the oil in a Dutch oven or large, heavy-bottomed saucepan over medium-low heat. Add the onion and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 10 minutes. Add the carrot, celery, and another pinch of salt and pepper, and cook until very soft, 10 minutes more.
   
2. Push the vegetables to the side of the pot and increase the heat to medium. Add the meat and season it generously, then use a wooden spoon to break it into small pieces. Cook until no longer pink and most of its liquid has evaporated, 10 to 15 minutes, stirring often.
   
3. Stir in the tomato paste and mix with the meat and vegetables. Cook for 1 to 2 minutes. Pour in the wine and simmer until mostly evaporated, 2 to 3 minutes, scraping up any browned bits from the bottom of the pot.
   
4. Add the stock and tomato purée and bring to a simmer. Reduce the heat to low and cook, uncovered, at a low bubble for 2 to 2½ hours, until most of the liquid has reduced. Stir the sauce occasionally and add more stock if it looks dry.
   
5. Stir in the milk (or alternative) and a generous grating of nutmeg, if using. Simmer for 20 to 30 minutes more. Season to taste with salt and pepper.
   
6. Cook your pasta of choice to your liking. Transfer it directly to the sauce, along with ¼ cup (60 ml) pasta cooking water (if you need to drain the pasta first, reserve a little more cooking water than you might need). Toss to combine and continue to cook the pasta in the sauce until well coated, 1 to 2 minutes, loosening with more cooking water as needed. Divide the pasta among bowls and serve topped with grated cheese, if you’d like.