Beef Bolognese with Pasta
Recipe from Santos Loo
A great-tasting Bolognese depends on certain ingredients, know-how, and the right tools. One essential element that’s often overlooked? A heavy-bottomed pot to ensure even cooking. That’s why I reach for the Titanium Perfect Pot Pro. It perfectly and evenly caramelizes all the ingredients, and provides the steady simmer that’s so important for a classically rich and flavorful Bolognese.
This recipe takes it up a notch with crispy pancetta and porcini powder. These twists enhance the savory beef and add a sweet and smoky depth of flavor. The result is a hearty, comforting sauce that’s perfect for enjoying all week long.
25 minutes
2 hours, 45 minutes
6 to 8
What You'll Need
Ingredients
- 1 large yellow onion, peeled and roughly chopped into ½-inch pieces
- 2 large carrots, peeled and roughly chopped into ½-inch pieces
- 3 large celery ribs, roughly chopped into ½-inch pieces
- 8 garlic cloves, peeled
- 1½ cups fresh parsley leaves
- 4 ounces extra-virgin olive oil
- 6 ounces pancetta, diced into ¼-inch pieces
- 1 large bay leaf
- 6 fresh thyme sprigs, leaves finely chopped
- 2 rosemary sprigs, leaves finely chopped
- 1 tablespoon porcini powder
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 1 teaspoon freshly ground black pepper
- 5 teaspoons kosher salt
- 3 ounces double-concentrated tomato paste
- 2 pounds ground beef chuck (80% lean, 20% fat)
- 8 ounces dry red wine, such as cabernet sauvignon, or a non-alcoholic red wine
- 1 tablespoon balsamic vinegar
- 16 ounces tomato puree
- 12 ounces water
- 12 ounces whole milk
- 1 pound dry pasta, such as orecchiette or spaghetti
Directions
Step 1
In a food processor, combine the onion, carrot, celery, garlic, and 1 cup parsley leaves. Pulse until evenly minced. Set aside.
Step 2
Add olive oil and pancetta to the Titanium Perfect Pot Pro and turn the heat to medium-low. Cook, stirring occasionally, for 18 to 20 minutes, until the pancetta is golden and crispy. Remove with a slotted spoon and set aside.
Step 3
Raise the heat to medium and add the minced vegetables, bay leaf, herbs, porcini powder, allspice, cinnamon, black pepper and 2½ teaspoons salt. Cook, stirring often, for 10 to 12 minutes, until softened and translucent.
Step 4
Stir in the tomato paste and cook, stirring frequently, for 14 to 16 minutes, until the mixture is dark red and caramelized.
Step 5
Add the ground beef and remaining salt. Use a spatula to break up the meat as it cooks. Cook for 20 minutes, stirring occasionally, until evenly browned.
Step 6
Pour in the red wine and balsamic vinegar. Increase the heat to medium-high and cook for about 6 minutes, until the liquid is mostly reduced.
Step 7
Add the tomato puree, water, and reserved pancetta. Stir to combine, cover the pot, and reduce the heat to medium-low. Simmer for 1 hour, stirring occasionally.
Step 8
Stir in the milk, cover, and continue simmering for 20 minutes, stirring occasionally, until the sauce is rich and tender.
Step 9
In the Titanium Mini Perfect Pot Pro, bring a pot of salted water to a boil. Cook the pasta for 8 to 10 minutes, or until al dente.
Step 10
In the Titanium Always Pan Pro, heat a few ladles of the Bolognese sauce over medium heat. Add the cooked pasta and toss to combine, about 1 to 2 minutes. Stir in the cheese and garnish with reserved parsley before serving.
Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
