Beef Bolognese with pasta

Ingredients

• 1 large yellow onion, peeled and roughly chopped into 1/2-inch pieces
• 2 large carrots, peeled and roughly chopped into 1/2-inch pieces
• 3 large celery ribs, roughly chopped into 1/2-inch pieces
• 8 garlic cloves, peeled
• 1 1/2 cups fresh parsley leaves
• 4 ounces extra-virgin olive oil
• 6 ounces pancetta, diced into 1/4-inch pieces
• 1 large bay leaf
• 6 fresh thyme sprigs, leaves finely chopped
• 2 rosemary sprigs, leaves finely chopped
• 1 tablespoon porcini powder
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon freshly ground black pepper
• 5 teaspoons kosher salt
• 3 ounces double-concentrated tomato paste
• 2 pounds ground beef chuck (80% lean, 20% fat)
• 8 ounces dry red wine, such as cabernet sauvignon, or a non-alcoholic red wine
• 1 tablespoon balsamic vinegar
• 16 ounces tomato puree
• 12 ounces water
• 12 ounces whole milk
• 1 pound dry pasta, such as orecchiette or spaghetti

Instructions

1. 1

   Combine the onion: In a food processor, combine the onion, carrot, celery, garlic, and 1 cup parsley leaves. Pulse until evenly minced. Set aside.

2. 2

   Add olive oil and pancetta to the Titanium Perfect Pot Pro and turn the heat to medium-low. Cook, stirring occasionally, for 18 to 20 minutes, until the pancetta is golden and crispy. Remove with a slotted spoon and set aside.

3. 3

   Raise the heat to medium and add the minced vegetables, bay leaf, herbs, porcini powder, allspice, cinnamon, black pepper and 2½ teaspoons salt. Cook, stirring often, for 10 to 12 minutes, until softened and translucent.

4. 4

   Stir in the tomato paste and cook, stirring frequently, for 14 to 16 minutes, until the mixture is dark red and caramelized.

5. 5

   Add the ground beef and remaining salt. Use a spatula to break up the meat as it cooks. Cook for 20 minutes, stirring occasionally, until evenly browned.

6. 6

   Pour in the red wine and balsamic vinegar. Increase the heat to medium-high and cook for about 6 minutes, until the liquid is mostly reduced.

7. 7

   Add the tomato puree, water, and reserved pancetta. Stir to combine, cover the pot, and reduce the heat to medium-low. Simmer for 1 hour, stirring occasionally.

8. 8

   Stir in the milk, cover, and continue simmering for 20 minutes, stirring occasionally, until the sauce is rich and tender.

9. 9

   Bring a pot of salted water: In the Titanium Mini Perfect Pot Pro, bring a pot of salted water to a boil. Cook the pasta for 8 to 10 minutes, or until al dente.

10. 10

    Heat a few ladles of the Bolognese sauce: In the Titanium Always Pan Pro, heat a few ladles of the Bolognese sauce over medium heat. Add the cooked pasta and toss to combine, about 1 to 2 minutes. Stir in the cheese and garnish with reserved parsley before serving.