Fast One-Pot Bolognese
A faster spin on a beef bolognese
Equipment
- Dutch Oven
- Food Processor
- Rubber Spatula
Ingredients
- 1 Lb Ground Beef Leaner is better
- ¼ Tsp Baking Soda
- 6 Oz Pancetta
- 1 Onion
- 1 Carrot
- 1 Celery Rib
- 1 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- 3 Tbsp Tomato Paste
- ¼ Cup Sherry Alternatively, a couple tbsp of red wine vinegar
- 4 Cups Beef Broth
- 1 Oz Grated Parmesan The real stuff, please
- 1 Lb Fettuccine Or other long, flat pasta
Instructions
- In a bowl, toss the beef with two tablespoons of water, the baking soda, and some ground pepper, and set it aside.
- Put the pancetta in a food processor and pulse until finely chopped. Add the onion, carrot, and celery and pulse more until it all forms a paste.
- Heat the butter and oil in your dutch oven over medium-high. Add the pancetta/veg paste and a dash of pepper and cook for about 8 minutes to cook off some liquid.
- Spread the mixture out throughout the bottom of the dutch oven and keep cooking, stirring occasionally, for another ~10 minutes. Some of it will brown and stick to the bottom; that's what you want.
- Add the tomato paste and cook for about two more minutes.
- Reduce the heat to medium, add in the beef, and cook, breaking the meat up with your spatula. Cook for about 5-6 minutes, until the beef is no longer pink.
- Add in your sherry/vinegar (or a cup of wine) and scrape up the browned bits from the bottom as you stir. Cook until it evaporates and thickens, about five more minutes.
- Add in the broth, parmesan, and about a cup and a half of water. Bring this to a simmer and reduce heat to low, cover, and cook for another 20 minutes.
- Bring heat back up to medium-high and bring it to a boil. Add in the pasta and cook, stirring, until the pasta is done, about 10-12 minutes.
- Adjust consistency by cooking a bit more or adding a bit more water, season with salt and pepper, and serve topped with more parmesan. Enjoy!