Pasta Bolognese

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Ingredients

• 1.5 pounds ground beef (80/20 ground chuck)
• 1.5 pounds ground pork (from the shoulder)
• 1 medium red onion
• 2 large carrots
• 1 small bulb of fennel
• 2 celery stalks
• 4-5 garlic cloves
• 4 ounces pancetta
• 50 grams tomato paste
• 200 grams dry white wine
• 1 can (28 ounces) crushed tomatoes
• 150 grams whole milk
• 400 grams chicken stock
• 10 grams sugar
• 20 grams balsamic vinegar
• 5 grams salt
• Tagliatelle pasta (280 grams all-purpose flour, 2 whole eggs, 4 egg yolks)

Instructions

1. Preheat oven to 425°F. Roast ground beef and ground pork on a sheet tray for 15-20 minutes.
2. Process red onion, carrots, fennel, celery, and garlic in a food processor. Saute pancetta in a Dutch oven, then add chopped veggies and salt. Cook for 10 minutes.
3. Add tomato paste, white wine, crushed tomatoes, and milk to the Dutch oven. Stir and simmer.
4. Break down roasted meat and add it to the sauce along with chicken stock. Season with salt. Simmer in the oven at 300°F for 1 hour.
5. Prepare tagliatelle pasta dough, roll it out, cut into noodles, and cook in boiling salted water for 3 minutes.
6. Finish pasta in a saute pan with butter, bolognese sauce, and Parmesan cheese. Serve and enjoy!

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