Barilla® Spaghetti Bolognese

Blue Box Spaghetti

Made with

Barilla Spaghetti

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  • Prep
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  • Skill
    Accomplished


  • 436
    Calories
  • 17g
    Total Fat
  • 48g
    Total Carbohydrate
  • 20g
    Protein
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Ingredients

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

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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