True Bolognese

Name: True Bolognese
Ingredients: 1 tablespoon olive oil; 8 ounces pancetta, finely chopped; 1 1/2 cups small-diced onion; 3/4 cup small-diced carrot; 3/4 cup small-diced celery; 3/4 teaspoon freshly ground black pepper; 1 1/2 teaspoons salt; 1 pound ground sirloin; 1/2 pound ground veal; 3 tablespoons tomato paste; 3/4 cup dry white wine; 1 1/2 tablespoons minced garlic; 1 1/2 cups beef stock or canned low- sodium beef broth; 1 cup half-and-half; 2 tablespoons finely chopped fresh parsley leaves; 1 pound dried pasta, such as tagliatelle or pappardelle, cooked until al dente, for serving; Grated Parmigiano- Reggiano cheese, for garnish

www.emerils.com

My entire family looks forward to the days when I prepare this simple, comforting dish.

View full recipe on www.emerils.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.emerils.com.

Share this recipe:

Cooking tools:

Dutch oven
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Grater
Pot
Colander
Stove

Ingredients

1 tablespoon olive oil
8 ounces pancetta, finely chopped
1 1/2 cups small-diced onion
3/4 cup small-diced carrot
3/4 cup small-diced celery
3/4 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 pound ground sirloin
1/2 pound ground veal
3 tablespoons tomato paste
3/4 cup dry white wine
1 1/2 tablespoons minced garlic
1 1/2 cups beef stock or canned low- sodium beef broth
1 cup half-and-half
2 tablespoons finely chopped fresh parsley leaves
1 pound dried pasta, such as tagliatelle or pappardelle, cooked until al dente, for serving
Grated Parmigiano- Reggiano cheese, for garnish