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Kirner Bolognese with Mirepoix

A rich meat sauce with mirepoix served over pasta.

beefitalianpastasaucedinner
Illustration of Kirner Bolognese with Mirepoix
Illustration

Ingredients

  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 small carrot, peeled, chopped
  • 3 tbsp extra-virgin olive oil
  • 1 lb ground beef chuck (20% fat), patted dry
  • Kosher salt
  • 3 oz thinly sliced pancetta, finely chopped
  • 1 cup dry white wine
  • 1/3 cup tomato paste
  • 1 bay leaf
  • 1 pinch finely grated nutmeg
  • 2 cups homemade chicken stock or low-sodium chicken broth, or more
  • 1 cup whole milk
  • 1 lb fresh tagliatelle or pappardelle, or dry rigatoni
  • 2 oz finely grated Parmesan, about 1/2 cup, plus more for serving

Steps

1Prepare the mirepoix

  1. Pulse 1 medium onion in a food processor until very finely chopped.
  2. Add 1 celery stalk and pulse until very finely chopped.
  3. Add 1 small carrot and pulse until very finely chopped. Transfer to a small bowl.

2Brown the beef

  1. Heat 3 tbsp extra-virgin olive oil in a Dutch oven or large pot over medium heat.
  2. Break 1 lb ground beef chuck into small clumps and add to pot; season lightly with salt.
  3. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes.
  4. Using a slotted spoon, transfer beef to a medium bowl.

3Cook pancetta and vegetables

  1. Wipe out pot.
  2. Cook 3 oz thinly sliced pancetta in pot over medium heat, stirring occasionally, until crisp, 6–8 minutes.
  3. Add the onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.

4Deglaze and reduce

  1. Return beef to pot and pour in 1 cup dry white wine.
  2. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes.

5Add aromatics

  1. Add 1/3 cup tomato paste to pot.
  2. Add 1 bay leaf.
  3. Add 1 pinch finely grated nutmeg.
  4. Cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.

6Simmer sauce

  1. Pour 2 cups homemade chicken stock or low-sodium chicken broth into pot.
  2. Pour in 1 cup whole milk.
  3. Add a pinch of salt.
  4. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2 1/2 hours.
  5. If the liquid reduces before the meat is completely tender, add an extra 1/2 cup stock and continue cooking.

7Finish sauce

  1. Discard bay leaf.
  2. Taste sauce and adjust seasoning with salt; keep warm.

8Cook pasta and combine

  1. Cook 1 lb fresh tagliatelle or pappardelle, or dry rigatoni in a large pot of boiling salted water.
  2. If using fresh pasta, cook about 3 minutes; if using dry, cook until very al dente, about 2 minutes less than package directions.
  3. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and 2 oz finely grated Parmesan; increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
  4. Transfer pasta to a platter and top with more Parmesan.