Pasta Bolognese Recipe

Pasta Bolognese is a delicious, meaty meal. Easy to make and will be enough for the whole family. 

Ingredients:

Ingredients 

1. 2 white onions
   
2. 2 celery sticks
3. 2 carrots
4. 5 garlics minced
5. Thyme
6. Bay Leaves
7. 1.5 tbs tomato paste
8. 1 cup white wine
9. 1 cup of milk
10. 1 quart beef stock
11. 1 can san Marzano tomatoes whole 28 oz
12. Parmesan (use both the rind and cheese)
13. 1 stick guancalle or pancetta
14. 1/2 pound ground pork
15. 1/2 pound 80/20 ground beef  

Method: 

1. Preheat the oven to 300 degrees 

1. Start with a cold pot. Cut the guancalle into cubes and cook on a low to medium low head. till cooked and crispy. About 4-5 minutes. Remove and set aside. Leave all of the rendered fat in the pot.
2. Turn the heat up to medium high and cook the ground pork and beef and add in a pinch of salt (not a lot) and cook through. A about 4-5 minutes. remove and set aside. Leave all remaining juices in the pot. 
3. Turn the heat to medium/medium high Cut the onions, celery, and carrots into cubes and cook in the rendered fat and juices from the meat for about 5-6 minute until translucent. 
4. While the onions cook, get the tomatoes out of the can and crush by hand or blender. 
5. Add in tomato paste and cook for about 4-5 minutes until fully incorporated. 
6. Add in minced garlic for about 2 minutes or until fragrant.
7. Add in wine and cook till reduced by half or until wine is cooked off. About 4-5 minutes. 
8. Add in crushed tomatoes and cook down for about 5 minutes. 
9. Add in beef stock cook till it starts to simmer. Turn the flame to medium low and simmer for 5 minutes. 
10. Add in milk, stir and cook for another 2 minutes. 
11. Add in your tied bunch of thyme and bay leaves and parmesan rind and simmer for another 3 minutes. 
12. Place a top on the pot and place into the oven for 3 hours mixing ever hour. 
13. the lid let it cook inside the oven for 30 minutes 
14. IF there is still a lot of liquid, let it simmer on the stove uncovered on medium low heat for another 1/2 - 1 hour or until the desired constancy
15. Salt and pepper to taste. It’s important that you salt at the end here because the failover evolves a lot and the slat content becomes more concentrated. 
16. Mix in with pasta and enjoy.