Classic Pasta Bolognese
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
Use spicy pancetta for extra heat.
Serve with parmesan, asiago, or garlic parmesan bread.
Leftovers keep up to 4 days in the fridge.
Notes
1
In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onions, celery, and carrots; cook until softened, about 8 minutes.
2
Add ground beef and pancetta; cook until browned, about 6 minutes.
3
Stir in red wine, bring to a boil, and cook 1 minute, scraping up browned bits.
4
Add 2 ½ cups stock and tomato paste; stir until combined. Simmer uncovered for 1 hour 15 minutes, stirring occasionally.
5
In a small saucepan, warm coconut milk over medium heat. Slowly stir into the bolognese until fully combined. Simmer another 45 minutes, stirring occasionally, until thickened and the milk is absorbed.
6
Cook pasta according to package directions. Drain (rinse if gluten-free), then add to the sauce. Stir to combine, adding the remaining ½ cup stock if needed.
7
Season with salt and pepper. Serve hot, topped with parmesan or asiago.
Instructions
2 Tbsp extra virgin olive oil
2 medium onions (finely chopped)
2 large stalks celery (finely chopped)
2 large carrots (finely chopped)
12 oz ground beef
6 oz pancetta (chopped)
½ cup red wine (such as Cabernet)
3 cups chicken stock (divided)
3 Tbsp tomato paste
1 cup full-fat coconut milk (or heavy cream)
pink Himalayan salt
freshly ground black pepper
12 oz gluten free pasta (brown rice spirals lentil pasta or your choice)
grated parmesan or asiago cheese (for serving)
Classic Pasta Bolognese
Anthology of Crumbs
Hearty beef-and-pancetta bolognese simmered with vegetables, red wine, and coconut milk, tossed with pasta and finished with parmesan or asiago.
Servings :
6
Calories:
Prep Time
20 min
Cooking Time
2 hr 30 min
Rest Time
0
Total Time
2 hr 50 min
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