About the recipe

A classic, tasty meat sauce that plays well with the wavy shape of the reginette that captures the flavor of the Bolognese in every bite.

Preparation

1. In a food processor, pulse celery, carrot, and onion until finely chopped.
2. Heat oil in a large dutch over over medium heat. Add chopped vegetables, beef, and pork. Season with a couple pinches of salt. Cook over medium heat, breaking up the meat constantly, until most of the liquid has evaporated but not browning. About 10-15 minutes.
3. Add wine and bring to a simmer. Cook until most of the liquid has evaporated. Add milk and cook again until most of the liquid has evaporated.
4. Add tomato paste, garlic, herbs, and pepper flakes. Cook until tomato paste begins to reduce and caramelize and garlic is fragrant, about 2 minutes. Add chicken stock, lightly season again with salt, and bring to a simmer. Allow to cook with pot lid slightly off, simmering gently, until meat becomes tender and liquid reduces by about half, about 1hr. If sauce reduces too quickly, add more stock or water as needed or close the lid completely. Season with salt to taste.
5. About 10 minutes before sauce is ready, bring 4 quarts of water to a boil with 1tbl kosher salt. Cook reginette pasta to al dente according to package directions.
6. Drain pasta and add to the pot with sauce. Stir to coat the pasta with the sauce. Divide into bowls and top with cheese.