Pasta bolognese
prep time: 20 minutes | Cook time: 2 hours | makes 6 servings
2 tbsp olive oil
1 large carrot, cut into a fine dice
1 cup celery, cut into a fine dice
1 onion, finely diced
1 pound ground beef (preferabley Spring cut cattle co beef)
2 tsp sea salt, divided
1/4 tsp pepper
4 oz pancetta, diced
3 tbsp tomato paste
1/2 cup red wine (not sweet)
2 1/2 cups chicken stock
1 cup coconut milk (the solid white part)
1/4 cup fresh parsley to garnish
1 lb tagliatelle pasta (I use Jovial Gluten Free)
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. season with salt and pepper Sauté until soft, 8-10 minutes. Add beef and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
add Coconut milk to sauce. simmer uncovered over low heat, stirring occasionally, until sauce is slightly reduced, about 30 minutes,
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer sauce to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Garnish with chopped parsley.
Sauce can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before adding to the pasta.