Barilla® Spaghetti Bolognese

Made with

Barilla Spaghetti

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Prep
Cook
Skill
Accomplished


420
Calories
49.0g
Carbohydrate
20.0g
Protein
15.0g
Fat

Ingredients

Ingredients for 8 people       

  • 1 BOX Barilla® Spaghetti
  • 2 OUNCES (57 g) Pancetta (May Substitute Slab Bacon)
  • 2 TABLESPOONS (30 mL) Extra Virgin Olive Oil
  • 1 Medium Onion Finely Chopped
  • 2 Ribs Celery Finely Chopped
  • 1 Carrot Finely Chopped
  • 1 CLOVE Garlic Sliced
  • 1/2 POUND (227 g) Ground Veal
  • 1/2 POUND (227 g) Ground Pork
  • 3 OUNCES (89 mL) Tomato Paste
  • 1/2 CUP (125 mL) Whole Milk
  • 1/2 CUP (125 mL) Dry White Wine
  • 1/2 TEASPOON (3 mL) Fresh Thyme

Instructions

  • GRIND pancetta in a food processor into medium sized pieces
  • HEAT olive oil in a 6- to 8-quart (177mL - 237mL) heavy-bottomed pot, over medium heat until hot
  • ADD pancetta, onions, celery, carrots, and garlic
  • COOK until the vegetables are translucent but not browned, about 5 minutes
  • ADD veal and pork and increase the heat to high
  • BROWN the meat, stirring frequently
  • ADD tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1-½ hours
  • SEASON the ragu with salt and black pepper
  • BRING 6 quarts (177 mL) of water to a boil and add 2 tablespoons (30 mL) of salt (optional)
  • TRANSFER ragu to a 12- to 14-inch sauté pan and heat gently over medium heat
  • COOK the pasta according to the package directions until al dente
  • Drain the Spaghetti, then add it to the pan with the ragu and toss over medium heat until it is coated, about 1 minute
  • DIVIDE evenly among 6 to 8 warmed bowls and serve with grated cheese
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