Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
2 hr 35 min
Prep:
5 min
Cook:
2 hr 30 min
Yield:
4 to 6 servings

Ingredients

Directions

In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.

Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Classic Italian Lasagna

Recipe courtesy of Giada De Laurentiis

Simple Bolognese

Recipe courtesy of Giada De Laurentiis

Weeknight Bolognese

Recipe courtesy of Ina Garten

Pasta Bolognese

Recipe courtesy of Anne Burrell

Turkey Bolognese

Recipe courtesy of Giada De Laurentiis

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword