Bucatini Bolognese
A slow-cooked ragu with Italian guanciale and beef on top of bucatini
Servings 4
Ingredients
- 150 g pancetta or guanciale
- 50 g white onion
- 50 g celery
- 50 g carrots
- 4 cloves garlic
- 2 tbsp olive oil
- 500 g ground beef 80% fat
- 3/4 cup white wine
- 500 g tomato passata
- 500 g boxed bucatini
- 2 tsp fresh basil
- 2 tbsp whole milk
- Salt and pepper to taste
- Parmesan for garnish
Instructions
- Chop guanciale and heat a dutch oven over medium heat. Sweat guanciale for 5-10 minutes until rendered and golden.
- Add chopped onion, celery, carrot, and diced garlic and stir to combine. Cook for 5-10 minutes until softened.
- Add ground beef and cook until browned, stirring to combine. Add wine and cook until evaporated.
- Add tomato passata and cover. Cook for 2 hours until thick, flavorful, and rich in color. After it's cooked, add milk and season with salt and pepper to your taste.
- Heat a stock pot of water over medium-high heat. Salt water generously.
- Cook bucatini for 7-10 minutes (according to package directions for al dente) and plate.
- Top with bolognese sauce, fresh basil, and fresh parmesan.
Notes
- If you don't have access to guanciale, I would recommend using pancetta or a smoked fatty bacon.
- I use 80% lean ground beef, but you can also grind your own meat. I would use chuck or short ribs for a luxurious touch.