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Bolognese Sauce

Name: Bolognese Sauce
Prep time: 20 min
Cook time: 195 min
Total time: 215 min
Yield: 4 servings
Cuisine: Italian
Ingredients: Extra-virgin olive oil; 4 ounces pancetta, minced; 0.5 cup dried porcini, soaked, drained and chopped fine; 4 cloves garlic, finely minced; 1 medium onion, finely diced; 1 large carrot, finely diced; 1 celery stalk, finely diced; 1 pound ground pork; 1 pound ground skirt steak; Salt and freshly ground black pepper; 4 tablespoons tomato paste; 2 cups red wine; 2 cups chicken stock; 1 cup milk; 1 large can San Marzano crushed tomatoes (28 ounces); 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks); 2 teaspoons minced fresh basil, plus torn leaves for garnish; 2 teaspoons fresh thyme leaves, minced; 2 pounds dry perciatelli pasta; 0.5 cup ground Pecorino Romano cheese

Prep: 20 min

Cook: 195 min

5.0 (4 ratings)

Contains:DairyGluten

High FODMAPTriggers: Garlic, Milk, yogurt or soft cheese, Onion, Pasta or noodles, Celery, Stock or broth

Fructans · Lactose · Polyols

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

We make a very large pot of this, eat it that night for dinner and then freeze it in Souper Cubes (paid link) so we can come back and revisit later to remember how tasty it is.

Directions

1
In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions and carrots. They should cook slow and lightly brown, about 20 minutes.
2
In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.
3
When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.
4
Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
5
Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top. Bon appetit!

Diets

Fits as written

Egg-free
Nut-free
High-protein

Works with easy swaps

Gluten-free (1)

dry perciatelli pasta → gluten-free pasta

Dairy-free (3)

milk → unsweetened plant milk (oat, soy or almond)
cheese rinds from Parmesan or Pecorino Romano → nutritional yeast
ground Pecorino Romano cheese → nutritional yeast

Low FODMAP (5)

garlic → garlic-infused olive oil
medium onion → green tops of scallions or chives
chicken stock → garlic- and onion-free stock
milk → lactose-free milk
dry perciatelli pasta → gluten-free pasta

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.