Name: Best Bolognese
Ingredients: 1 bay leaf; 2 cups homemade chicken stock or low-sodium chicken broth; Kosher salt; ⅓ cup tomato paste; 1 medium onion, chopped; 1 lb. fresh tagliatelle or pappardelle, or dry rigatoni; 1 lb. ground beef chuck , patted dry; 1 small carrot, peeled, chopped; 1 celery stalk, chopped; Pinch of finely grated nutmeg; 3 oz. thinly sliced pancetta, finely chopped; 1 cup whole milk; 3 Tbsp. extra-virgin olive oil; 1 cup dry white wine; 2 oz. finely grated Parmesan , plus more for serving

Pasta Meat Sauce

What kind of meat should I use for Bolognese?

What other ingredients are typically used in Bolognese?

What kind of pasta should I serve with Bolognese?

Can I make Bolognese vegetarian or vegan?

How can I thicken or thin out my Bolognese sauce?

It doesn’t take a lot of ingredients  to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.

Milk

Wheat

Seasonings

gram

dried bay leaves

Stocks & Broths

milliliter

chicken stock

Coarse Salt

Canned Vegetables

tomato paste

Fresh Vegetables

onion

Pastas & Noodles

tagliatelle pasta

Red Meat

ground beef

carrot

celery

whole nutmeg

Pork

pancetta

whole milk

Oils

extra virgin olive oil

Wine

sauvignon blanc white wine

Cheese

grated parmesan cheese

Total monounsaturated fatty acids

Trans fatty acids

Saturated Fat

Choline

Vitamins

Dietary Folate Equivalents

Protein

Vitamin A

Cholesterol

Calories from Fat

Calories

Zinc

Minerals

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Water

Dietary Fiber

Carbohydrates

Vitamin C

Total polyunsaturated fatty acids

Sugar

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Selenium

Manganese

Copper

Lutein+zeaxanthin

Beta-carotene

Lycopene

Alpha-carotene

Thiamin (B1)

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Best Bolognese

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