Ingredients
- •1 lb ground beef (80/20)
- •1 lb ground pork
- •4 oz pancetta or bacon, finely diced
- •2 tbsp olive oil
- •1 large onion, finely diced
- •2 carrots, finely diced
- •2 celery stalks, finely diced
- •6 cloves garlic, minced
- •2 tbsp tomato paste
- •1 cup whole milk
- •1 cup dry red wine
- •1 can (28 oz) crushed San Marzano tomatoes
- •1 cup beef broth
- •2 bay leaves
- •1 tsp dried oregano
- •½ tsp nutmeg
- •Salt and pepper
- •2 lbs fresh tagliatelle or pappardelle
- •Parmigiano-Reggiano for serving
- •Fresh basil for garnish
Instructions
Heat olive oil in large skillet over medium-high heat
Add pancetta and cook until crispy, 5 min
Add ground beef and pork, breaking up with spoon
Cook until browned, 8–10 min
Remove meat and set aside, leaving fat in pan
Add onion, carrots, and celery to pan
Cook until softened, 8 min
Add garlic and tomato paste, cook 2 min
Add milk and simmer until absorbed, 5 min
Add red wine and simmer until mostly evaporated, 5 min
Return meat to pan
Add crushed tomatoes, beef broth, bay leaves, oregano, and nutmeg
Season with salt and pepper
Transfer mixture to vacuum bag or bags
Vacuum seal
Sous vide at 167°F (75°C) for 12 h
Remove from bag into large saucepan
Simmer on stove to reduce if sauce is too thin, 10–15 min
Taste and adjust seasoning
Cook tagliatelle in salted boiling water until al dente
Drain pasta, reserving 1 cup pasta water
Toss pasta with sauce, adding pasta water as needed
Serve in bowls with grated Parmigiano-Reggiano and fresh basil
Notes
- •Traditional bolognese uses very little tomato - meat is the star
- •Milk is traditional and tenderizes the meat
- •Can simmer 6 h for good results or 18 h for incredible depth
- •Leftovers are even better the next day