Simple Bolognese Sauce

Ingredients

• 1 large onion, quartered
• 1 medium carrot, peeled and roughly chopped
• 1 celery stalk, roughly chopped
• 4 tbsp extra virgin olive oil
• 1 lb ground beef
• 3 oz pancetta or bacon, diced
• 1 tsp kosher salt, plus more to taste
• 1 cup dry white wine
• 3 oz (½ can) tomato paste
• 1/2 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg
• Pinch of cayenne pepper
• 4 drops Worcestershire sauce
• 2 cups low-sodium chicken stock
• 1 cup whole milk

Steps

1. Prepare the soffritto. In a food processor, combine the onion, carrot, and celery and pulse until finely chopped. (Or mince by hand.)
2. In a Dutch oven over medium heat, warm the olive oil. Add the soffritto and sauté until very soft, about 5 minutes. Add the ground beef (in roughly 1-inch pieces) and pancetta. Season with salt and cook, stirring occasionally, until the pancetta is crispy and the fat has rendered, about 5 minutes.
3. Add the wine, tomato paste, black pepper, nutmeg, a pinch of cayenne pepper, and 4 drops of Worcestershire sauce. Continue cooking, stirring and breaking up the beef, until the wine has almost evaporated, about 10 minutes.
4. Add the stock and milk and reduce to low heat. Cook uncovered, stirring occasionally, until the meat is tender and the sauce is thick, about 3 hours. If it dries out, add 1/2 cup water (pasta water works). Taste and adjust seasoning.
5. Serve with about a pound of pasta (pappardelle is the move) and grated Parmesan. Refrigerate leftovers in an airtight container up to 4 days.