Pasta Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	117%	45%
fat	4%	4%
aromatics	43%	26%
salt	1%	0%
vegetables and beans	83%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

300 g	2 medium yellow onions, (peeled and chopped into 1-in (2.5-cm) chunks)
122 g	2 carrots, (peeled and chopped into 1-in (2.5-cm) chunks)
80 g	2 celery stalks, (cut into 1-in (2.5-cm) chunks)
9 g	3 cloves garlic, (very roughly chopped)
27 g	2 tablespoons extra-virgin olive oil
605 g	1 1/3 lb 85% lean ground beef
113 g	4 oz pancetta, (finely diced)
6 g	1 teaspoon salt ((plus more for pasta water))
1 g	1/2 teaspoon freshly ground black pepper
118 g	1/2 cup dry red wine
480 g	2 cups beef broth
397 g	1 (14-oz) can crushed tomatoes (about 1 3/4 cups)
1 g	1/2 teaspoon dried oregano
244 g	1 cup whole milk
454 g	1 lb pasta, (for serving)
	Handful chopped fresh basil or parsley, (for serving (optional))
	Freshly grated Parmigiano-Reggiano, (for serving (optional))

Method: 7 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Wow! I can almost smell this! It’s only breakfast time and I’m hungry for dinner! LOL! I will have to try this recipe. Always looking for something good and different and if I make a double batch, it will be good for leftovers giving me more time with the twin” — a cook

“Thanks for another fabulous recipe Jenn! My nieces love pasta and I made this for their birthday dinner and they loved it. Everyone raved about it. I’ve made a couple of other Bolognese recipes before and by far, yours is very flavorful. It’s going in our rota” — a cook, 5★