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Whenever I make this recipe I always forgo the pasta and just eat it right out of the pot. You can dip some crusty sourdough bread in this and eat it as a dip… make sure to not be shy with the cheese!

Let's Get Started…

The Ingredients To Gather:

• 2 Tbsp. extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled, finely chopped
• 6 oz. ground beef
• 6 oz. ground veal
• 3 oz. thinly sliced pancetta
• 1/2 cup dry red wine
• 3 cups beef stock or chicken stock
• 3 Tbsp. tomato paste
• 1 cup milk
• 1 lb. tagliatelle or fettuccine

The Step By Step Directions To Follow:

1. Heat oil in a large heavy pot over medium-high heat.
2. Add onions, celery, and carrots.
3. Sauté until soft, 8-10 minutes.
4. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
5. Add wine; boil 1 minute, stirring often and scraping up browned bits.
6. Add 2 1/2 cups stock and tomato paste; stir to blend.
7. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
8. Bring milk to a simmer in a small saucepan; gradually add to sauce.
9. Cover sauce and simmer, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.

Finished!

There Is Nothing Like A Fresh Bolognese Sauce To Top Your Favorite Pasta Dish With. This Recipe Is One Of Our Favorites.

Let Us Know How It Came Out… Happy Cooking & Enjoy Ya'll!

Article Source: Bon Appetit