Bolognese with Pancetta

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Pancetta is a cured bacon seasoned with salt, herbs, and spices, with a very pronounced delicate taste and aroma that pairs perfectly with pasta.

Ingredients

Pasta (corkscrew) - 17.6 oz
Pancetta - 5.3 oz
Veal Mince - 14.1 oz
Red Grape Juice - 6 fl oz
Chicken Broth - 6 fl oz
Passata Tomato Sauce - 2 tablespoons
Celery stalk - 1 piece
Carrot - 1 piece
Milk - 8 fl oz
Basil - 1 stalk
Grated Pecorino Pepato Cheese - to taste
Salt - to taste
Ground Black Pepper - to taste
Onion - 1 head

Step by Step guide

Step 1

Place a heavy-bottomed pot (for example, Masterpiece by Zepter) over low heat and melt the pancetta, add the vegetables and sauté them slightly (the vegetables should become a bit soft). Add the mince and fry it, stirring constantly, then pour in the wine.

Step 2

After the wine has evaporated, season the ragù with salt and pepper, add the diluted tomato paste in the broth, and let the ragù simmer on low heat for a couple of hours, occasionally adding a bit of milk to the Bolognese.

Step 3

When the ragù is almost ready, cook the pasta until al dente, drain the water, and mix the pasta with the ragù. Serve immediately, sprinkled with grated Parmesan and garnished with basil leaves.