Chourico Bolognese - edible Southeastern Massachusetts
Using chourico (learn more) as the base for this traditional sauce gives the recipe a big head start because it’s already packed with a lot of flavor. It’s impo
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Cooking tools:
- Food processor
- Dutch oven
- Saucepan
- Slotted spoon
- Colander
- Pot
- Stove
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 1 medium onion (roughly chopped)
- 1 celery stalk (with some leaves, roughly chopped)
- 1 carrot (peeled and roughly chopped)
- 2 tablespoons extra virgin olive oil (or more as needed)
- 3 ounces pancetta (finely chopped)
- 1 pound ground chourico
- Freshly ground black pepper (to taste)
- 2 tablespoons tomato paste
- ½ cup white wine
- 2 to 3 cups low-sodium (or homemade beef stock, or more as needed)
- 1 bay leaf
- 1 cup whole milk (at room temperature)
- 1 pound fettuccine (pappardelle, or tagliatelle)
- Freshly grated Parmigiano-Reggiano (for serving)
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