Slow-Cooked Beef Bolognese

Ingredients

• 2 lbs Ground Beef (80/20 blend)
• 4 oz Pancetta, finely diced
• 1 large Yellow Onion, finely minced
• 2 medium Carrots, finely minced
• 2 stalks Celery stalks, finely minced
• 1 cup Dry White Wine (like Pinot Grigio)
• 1 cup Whole Milk
• 28 oz San Marzano Canned Tomatoes, crushed by hand
• 3 tbsp Tomato Paste
• 1 cup Beef Bone Broth
• 0.25 tsp Fresh Nutmeg
• 2 tbsp Extra Virgin Olive Oil

Instructions

1. 1

   In a heavy-bottomed Dutch oven, heat the olive oil and render the pancetta over medium heat until the fat is translucent and slightly crispy.

2. 2

   Add the minced onion, carrot, and celery (the soffritto) and cook slowly for 10-12 minutes until softened and aromatic, but not browned.

3. 3

   Increase heat to medium-high and add the ground beef, breaking it into very small crumbles; sear until the meat has lost its raw pink color but do not allow it to form a hard crust.

4. 4

   Pour in the milk and add the nutmeg; simmer gently, stirring frequently, until the milk has evaporated completely to protect the meat fibers from the acidity of the wine.

5. 5

   Add the white wine and simmer until it has evaporated, leaving only the clear fat and the meat behind.

6. 6

   Stir in the tomato paste and cook for 2 minutes to caramelize, then add the hand-crushed San Marzano tomatoes and the beef broth.

7. 7

   Reduce heat to the lowest possible setting and simmer uncovered for 4 to 5 hours, adding a splash of water or broth if the sauce becomes too dry.

8. 8

   Adjust seasoning with salt only at the very end, as the flavors will concentrate significantly during the long reduction process.