Fettuccine Bolognese

Serves 4 Ingredients 2 tablespoons extra virgin olive oil 2 medium onions, peeled and chopped into 1-inch chunks 2 carrots, peeled and chopped into 1-inch chuncks 2 celery stalks, cut into 1-inch chunks 3 cloves garlic, minced 1 pound ground beef (85% lean) 3 ounces pancetta, chopped 3/4 teaspoon salt (plus more for pasta water) 1/2 teaspoon freshly ground black pepper 1/2 cup dry red wine 2 cups beef stock (best quality, such as Swanson) 1 cup canned crushed tomatoes 1/2 teaspoon dried oregano 1 cup whole milk 1 pound fresh fettuccine (available in refrigerator section at most supermarkets)* Optional for Serving Grated Parmigiano-Reggiano Handful chopped fresh basil or parsley Instructions Start with just the onions (you don’t want to crowd the machine) and pulse until very finely chopped but not puréed. Transfer the onions to a bowl and then process the carrots and celery together the same way. Heat a bit of olive oil in a large pot and cook the vegetables and garlic until soft, about 10 minutes. Add the pancetta, ground beef, salt and pepper to the vegetables. Note that the recipe calls for 85% lean ground beef. Don’t be tempted to use extra lean. I’ve tried it and, believe me, it’s not nearly as good. Fat adds flavor and keeps the meat moist, plus you can skim off any excess grease at the end. Cook until the beef is no longer pink, about 10 minutes. Add the red wine and cook until the liquid dissolves. Anytime you’re cooking with wine, use one that’s cheap but good enough to drink. The recipe only calls for a half cup so. Add the crushed tomatoes, beef stock and oregano and simmer for an hour and a half. Add some whole milk and simmer again until the milk is absorbed into the sauce, about 35 minutes. When the sauce is done, spoon any excess grease off the top. Don’t worry about getting it all (it’s impossible and you don’t want to lose flavor anyway) Keep the sauce warm while you cook the pasta. Ladle out and reserve one cup of the pasta water, then drain the pasta in a colander. Toss the noodles with the sauce, adding the reserved cooking water little by little if it seems dry. As always, taste and adjust the seasoning before serving. Top with grated Parmesan and freshly chopped herbs and serve. Source: http://www.onceuponachef.com/