Barilla® Spaghetti Bolognese
Ratings
- Prep
- Cook
- Skill
- Accomplished
- 436
- Calories
- 17g
- Total Fat
- 48g
- Total Carbohydrate
- 20g
- Protein
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Ingredients 8 Servings
Ingredients for 8 people
- 1 box Barilla® Spaghetti pasta
- 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
Instructions
- GRIND pancetta in a food processor into medium sized pieces
- HEAT olive oil in a 6- to 8-quart 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 of water to a boil and add 2 tablespoons of salt (optional)
- TRANSFER ragu to a 12- to 14-inch sauté pan and heat gently over medium heat
- COOK 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
- DIVIDE evenly among 6 to 8 warmed bowls and serve with grated cheese
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