INGREDIENTS
For the bolognese
- 1ea Carrot, rough chop
- 1 stalk Celery, rough chop
- 1/2ea Onion, rough chop
- 2 cloves Garlic
- 2 tbsp Butter
- 6 tbsp Olive Oil
- 4oz Pancetta, Diced
- 1 ½ cup White Wine
- 1 cup Whole Milk
- ½ cup Tomato Paste
- 1.5# Beef chuck, ground
- ½ cup Chicken Stock
- 1 sprig Thyme
- 2ea Bay Leaf
- 1 cup canned Tomato
- Salt + Pepper
To Serve
- 1 cup Dried orecchiette pasta
- 1 cup Bolognese
- Parmesan cheese, grated
- Black pepper
Bolognese Orecchiette
Ludo à la Maison Season 12 Episode 5: Bolognese Orecchiette
INSTRUCTIONS:
For the bolognese
- Add the carrots, celery, onions and garlic to a blender with half the olive oil and blend until roughly chopped but not pureed.
- Heat Olive Oil and butter in a large pot over medium heat and add the vegetables.
- Saute until cooked through, then add the beef and pancetta.
- Once cooked, add the tomato paste and cook until slightly darker.
- Next, add the canned tomato and cook for 20 minutes or so.
- Add the Milk and simmer for 30 minutes, then add wine, and continue simmering, stirring often for 1.5 hours or until the sauce thickens.
- Add the Chicken Stock, Bay Leaves, and Thyme and reduce for 2 more hours.
- Season with Salt and Pepper.
To Serve
- In a large pot filled with salted water, and cook the pasta at a rolling boil until al dente.
- Drain the water and add the bolognaise.
- Continue cooking until the sauce infuses with the pasta and plate in a bowl.
- Top with the black pepper and parmesan cheese and serve.
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