Barilla® Spaghetti Bolognese
Ingredients for 8 people
- 1 box Barilla® Spaghetti
- 2 ounces Pancetta (May Substitute Slab Bacon)
- 2 tablespoons 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 Ground Veal
- 1/2 pound Ground Pork
- 3 ounces Tomato Paste
- 1/2 cup Whole Milk
- 1/2 cup Dry White Wine
- 1/2 teaspoon Fresh Thyme
1Grind pancetta in a food processor into medium sized pieces.
2Heat olive oil in a 6- to 8-quart heavy-bottomed pot, over medium heat until hot.
3Add 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.
4Add 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.
5Bring 6 quarts of water to a boil and add 2 tablespoons of salt (optional).
6Transfer ragu to a 12- to 14-inch sauté pan and heat gently over medium heat.
7Cook the Spaghetti 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.
8Divide evenly among 6 to 8 warmed bowls and serve with grated cheese.