Weeknight Pasta Bolognese | America's Test Kitchen

Name: Weeknight Pasta Bolognese | America's Test Kitchen
Total time: 105 min
Ingredients: 1/2 ounce dried porcini mushrooms; 1 1/4 cups sweet white wine (see note); 1/2 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/4 cup); 1/2 small onion, chopped into rough 1/2-inch pieces (about 1/3 cup); 3 ounces pancetta, cut into 1-inch pieces; (28 ounce) can whole tomatoes with juice; 1 1/2 tablespoons unsalted butter; 1 small clove garlic, minced or pressed through garlic press (about 1/2 teaspoon); 1 teaspoon granulated sugar; 1 1/4 pounds meatloaf mix (or equal amounts 80 percent lean ground beef, ground veal, and ground pork); 1 1/2 cups whole milk; 2 tablespoons tomato paste; table salt; 1/8 teaspoon ground black pepper; 1 pound pasta; grated Parmesan cheese, for serving

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Lush, decadent, even a little unctuous, Bolognese sauce is everything you could ask for except quick. Could we find a way to make this classic pasta sauce in less than an hour?

Keywords

Main Courses
Italian
Europe
Beef
Meat
Grains
Rice & Beans

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Ingredients

1/2 ounce dried porcini mushrooms
1 1/4 cups sweet white wine (see note)
1/2 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/4 cup)
1/2 small onion, chopped into rough 1/2-inch pieces (about 1/3 cup)
3 ounces pancetta, cut into 1-inch pieces
(28 ounce) can whole tomatoes with juice
1 1/2 tablespoons unsalted butter
1 small clove garlic, minced or pressed through garlic press (about 1/2 teaspoon)
1 teaspoon granulated sugar
1 1/4 pounds meatloaf mix (or equal amounts 80 percent lean ground beef, ground veal, and ground pork)
1 1/2 cups whole milk
2 tablespoons tomato paste
table salt
1/8 teaspoon ground black pepper
1 pound pasta
grated Parmesan cheese, for serving