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Bucatini Bolognese
Course: 2 hours
Servings: 6
Author: Mary Ann Dwyer
  • 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
  1. 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.
  2. 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.