TRADITIONAL Bolognese From Italy! | Chef Jean-Pierre

Name: TRADITIONAL Bolognese From Italy! | Chef Jean-Pierre
Total time: 120 min
Ingredients: 2 tbsp Olive oil; 12 oz Pancetta, diced; 2 lb Ground beef; 1 Onion, finely chopped; 2 tbsp Tomato paste; 2 Carrot, finely chopped; 2 stalks Celery, finely chopped; 2 cups Tomato, crushed; 1 cup Red wine; 2 cups Beef broth; 1 cup Milk; Salt; Black pepper; 1 lb Pappardelle, cooked; Parmesan cheese, grated

By Chef Jean-Pierre · 120 min

Ingredients

Olive oil2 tbsp
Pancetta · diced12 oz
Ground beef2 lb
Onion · finely chopped1
Tomato paste2 tbsp
Carrot · finely chopped2
Celery · finely chopped2 stalks
Tomato · crushed2 cups
Red wine1 cup
Beef broth2 cups
Milk1 cup
Salt
Black pepper
Pappardelle · cooked1 lb
Parmesan cheese · grated

Instructions

Heat 2 tablespoons olive oil in a large sauté pan, add the ground beef and cook until golden brown, letting excess water evaporate.
In a large Dutch oven, warm the pancetta until its fat renders. Add a tablespoon of olive oil if needed. Add the onion and cook until light golden brown.
Stir in the tomato paste and let it caramelize briefly. Add the carrots and celery, then the crushed tomatoes and red wine, and let the wine reduce.
Pour in the beef broth, add the browned beef, cover and simmer gently for about 1 hour.
Remove the lid, stir in the milk and keep simmering uncovered for another hour, adding more broth if needed to keep the sauce moist.
Season with salt and pepper. Toss with the cooked pasta and serve topped with grated Parmesan.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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Onion Cheese Tomato Milk Carrot Parmesan cheese Celery Tomato paste

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