This Bucatini Bolognese is the ultimate Italian comfort food dish. It’s a dish that’s worth the extra effort!
Wow, almost 70 degrees with sunny skies yesterday and BAM, today it was cold and rainy with a low of 37! What the???
Yesterday at the food store I saw some kids walking around with shorts, t-shirts and flip-flops! A little premature maybe, but heavenly! They got me in the summer mood, so it was steaks on the grill last night with a nice salad and yes, even some good corn on the cob doused with butter and Krazy Salt! I even broke out my own flip-flops to complete the perfect picture!
I guess I shouldn’t really complain because that’s what happens during spring. Some nice days, some not so nice days. I’m thinking April showers bring May flowers! Okay, okay I get it…no more complaining from me just enjoying the nice days when they come along. So since the next two days are going to be a little cooler I decided to make one of my favorite Italian dishes, my Bucatini Bolognese. Bolognese is a meat based, thick sauce cooked over low heat, nice and slow. That’s the key. Ingredients in this sauce include a characteristic soffritto of onion, celery and carrot along with pancetta and finely chopped pork, beef and veal. The depth of flavor in this sauce is unbelievable! It’s rich and hearty and perfect for a weekend or a night when you have the time to enjoy the smell of it simmering on your stove. Repeat after me…nice and slow!
- 1/4 cup olive oil
- 1 1/2 cups onions finely chopped
- 1 1/2 cup carrots finely chopped
- 2 cups celery finely chopped
- 6 garlic cloves chopped
- 3 ounces pancetta finely chopped
- 1 pound meatloaf mix beef/pork/veal
- 1 pound ground pork
- 1 cup whole milk
- 1 28 ounce can crushed tomatoes
- 1 cup chicken stock
- 1 cup dry white wine
- 1 6 oz. can tomato paste
- 1 tsp. kosher salt
- 1 tsp. ground pepper
- 12 ounces bucatini pasta
- Parmesan cheese for sprinkling
Heat oil over medium heat in a large pot. Add onions, carrots, celery and garlic. Saute for about 10 minutes until vegetables begin to brown. Increase the heat to high and add the pancetta. Saute for 3 minutes. Add the meatloaf mix and the ground pork and continue to cook until meat is no longer pink, breaking up meat with a fork. Add the milk and cook, stirring often until most of the milk is cooked down, about 15 minutes. Add the tomatoes, chicken stock and white wine. Reduce heat to medium low and simmer for 1 hour, uncovered, stirring occasionally. Add the tomato paste and mix until incorporated. Continue to cook for 20 more minutes. Season with the salt and pepper.
Cook the pasta in salted water, al dente according to package directions. Drain. Place pasta in bowls and toss with Bolognese sauce. Sprinkle with Parmesan cheese if desired.