Rachael Ray's Big Boy Bolognese

photo by IngridH

- Ready In:
- 1hr 40mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 1⁄4 lb pancetta, cut into small dice
- 1 lb ground sirloin
- 1 lb ground pork
- 1 onion, cut into small dice
- 1 carrot, cut into small dice
- 2 celery ribs, cut into small dice
- 3 -4 garlic cloves, minced
- salt and black pepper
- 1⁄4 teaspoon freshly grated nutmeg (eyeball it)
- 2 bay leaves
- 1 tablespoon thyme leaves, chopped (a couple of sprigs)
- 1 teaspoon dried marjoram or 1 teaspoon oregano leaves
- 1⁄4 cup tomato paste
- 2 cups dry white wine
- 3 cups beef stock
- 1⁄2 teaspoon crushed red pepper flakes
- 1 cup whole milk or 1 cup cream
- parmigiano-reggiano cheese, for garnish
- flat leaf parsley, chopped for garnish (a couple handfuls)
directions
- In a large pot, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown for 12-15 minutes. Add the onion, carrot, celery, and garlic and cook, stirring, until softened, 8-10 minutes more.
- Add the salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano. Stir in the tomato paste for a minute or so, then add the wine and scrape up all the drippings. Reduce the wine by half, 2-3 minutes, then stir in stock and bring to a boil. Reduce the heat to simmer and thicken the sauce for 1-1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add the milk or cream and simmer while the water for the pasta comes to a boil and the pasta cooks.
- When you're ready to serve, bring a large pot of water to a boil, salt it, then cook the pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.
- Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.
- Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.
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Reviews
-
This was okay. I loved the texture, and how the milk added a creamy rich mouthfeel. However, I thought the taste was very vegetal, in fact the celery flavor came through very strongly. I added more herbs than called for, but still thought it needed more. I would not make this again as written. Made for ZWT7- Emerald City Shakers
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>