A rich and savory Bolognese sauce featuring ground pork and beef, pancetta, a variety of herbs, red wine, and milk, simmered for three hours to develop deep flavors. Served traditionally with tagliatelle or pappardelle pasta.
1. Cut onions, carrots, and celery into large chunks then add into a food processor along with garlic. Pulse until it is finely chopped.
2. Add pancetta and olive oil in cold pot then turn heat to medium. Cook until the fat renders and the pancetta becomes crispy (3-5 minutes).
3. Add chopped vegetables and sauté for 6-8 minutes until soften and translucent.
4. Add ground meats, season with salt and pepper, and cook until water evaporates and fat starts to render. You know the water has evaporated when you hear the fat sizzle.
5. Add tomato paste and cook for 5-7 minutes or until the bottom starts to caramelize.
6. Deglaze with wine and reduce so that there is barely any liquid (7-9 minutes).
7. Make a bouquet garni by tying the herbs together using butchers twine and add that to the pot.
8. Pour in chicken stock and milk, give it a mix, and let it simmer on low for 3 hours.
9. Skim some of the fat on top, remove the herbs and parmesan rind, and then add grated parmesan, chopped parsley, and fish sauce.
10. Boil your dried pasta for 7 minutes in salted boiling water, then combine it with the sauce along with pasta water. Mix and cook on medium heat until the sauce coats the pasta (3-5 minutes).
11. Add more parmesan on top along with olive/basil oil.
