Creamy Fusilli Bolognese Recipe
I love making this fusilli Bolognese recipe. The past brings in a unique texture that you kids will especially love.
Ingredients
1 ½ pound fusilli pasta
1 pound ground veal (minced veal)
1 pound ground pork (minced pork)- 4 ounces pancetta - finely chopped
2 cloves garlic
1 medium carrots
1 stalk celery
1 large yellow onion
1¼ cup white wine
1¼ cups milk
4 ½ ounces tomato paste
1 small Parmesan cheese
4 sprigs thyme 
1 tablespoon kosher salt
3 tablespoons butter
3 tablespoons olive oil - extra virgin
Instructions
- Dice your carrot very small.
- Dice the celery very small. The stalks I found in the market were very thin, so I diced two stalks.
- Peel and dice your onion.
- Slice your garlic cloves paper-thin.
- Turn the burner to medium and add the butter and extra virgin olive oil to the pan. Melt them together. Saute the diced onion, celery, and carrots until softened.
- Add the minced garlic and tomato paste. Heat until fragrant.
- Add the meat and brown.
- Pour in the milk and white wine. Mix well.
- Toss in the thyme, salt, and Parmesan rind. Mix well.
- Simmer for 1 1/2 hours.
- Cook the pasta of your choice in salted water (like the ocean) until it’s less than al dente. Remove the pasta and add it to the sauce. Cook until al dente.
- Sprinkle with a generous portion of aged grated Parmesan. Buon appetito!
Nutrition
Calories: 981kcalCarbohydrates: 97gProtein: 48gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 136mgSodium: 1613mgPotassium: 1178mgFiber: 5gSugar: 11gVitamin A: 2193IUVitamin C: 9mgCalcium: 149mgIron: 4mg
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