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

Bolognese

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

Gluten Free

Lactose Free

Fresh Vegetables

gram

celery

Seasonings

dried bay leaves

carrot

Oils

milliliter

extra virgin olive oil

Wine

sauvignon blanc white wine

Red Meat

ground beef

Coarse Salt

Pork

pancetta

Canned Vegetables

tomato paste

ground nutmeg

Stocks & Broths

chicken stock

whole milk

Pastas & Noodles

tagliatelle pasta

Cheese

parmesan cheese

onion

Trans fatty acids

Protein

Vitamin A

Vitamins

Choline

Dietary Folate Equivalents

Cholesterol

Calories from Fat

Calories

Total monounsaturated fatty acids

Saturated Fat

Zinc

Minerals

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Water

Beta-cryptoxanthin

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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