Fresh fettuccine pasta in a richly-flavored meat sauce, this pasta Bolognese is a family favorite.

Pasta Bolognese, or pasta in a tender and richly-flavored meat and vegetable sauce, is one of my favorite Sunday night family suppers. The sauce simmers on the stove for several hours, making the house smell delicious and inviting — and it’s one of those dishes that just tastes like it was made with love. I prefer fresh fettuccine here, which you can find in the refrigerator case at most supermarkets, but it’s good with dried fettuccine, rigatoni or anything, really.

What You’ll Need To Make Pasta Bolognese

Before we get to the step-by-step instructions, a few notes about the ingredients:

• Pancetta is simply Italian bacon. Instead of being smoked like American bacon, it is cured with salt and spices and then dried. You can find it in the deli at most supermarkets or precut and packaged in the refrigerated gourmet foods aisle, which is a great time saver.
• For the wine, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink.

How To Make Pasta Bolognese

Place onions in bowl of food processor fitted with metal blade.

Pulse until very finely chopped but not puréed.

Transfer the onions to a bowl, then add carrots and celery to the food processor.

Pulse until finely chopped.

Heat the olive oil in large heavy pot over medium-high heat, and add the onion and vegetable mixture.

Cook, stirring frequently, until soft, about 8 minutes. Lower the heat if vegetables start to brown.

Add the ground beef, pancetta, salt and pepper.

Cook over medium-high heat, breaking up meat with a wooden spoon, until meat is no longer pink, 5 to 10 minutes.

Add red wine and cook until liquid is almost dissolved, 1 to 2 minutes.

Add the broth, crushed tomatoes and oregano.

Bring to a gentle boil, then reduce heat to low. Cover with the lid slightly ajar and simmer for 1 hour and 30 minutes.

Stir in the milk.

Cover with the lid slightly ajar and simmer until milk is absorbed, about 35 minutes. If the sauce looks greasy, use a soup spoon to skim the fat off of the top. Cover to keep warm while you make the pasta.

Cook pasta according to package instructions.

Drain, reserving 1 cup of the pasta water. Toss the pasta with the sauce, adding the reserved pasta water little by little if the pasta seems dry. Taste and adjust seasoning with salt and pepper if necessary. Divide the pasta into serving bowls and sprinkle with fresh herbs, if using. Pass the grated Parmigiano Reggiano at the table.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Pasta Bolognese.