Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Pasta with Classic Bolognese Sauce

Recipe by The America's Test Kitchen New Family Cookbook, Published by Yummly, Adapted for Food Hub Members

Recipe by The America's Test Kitchen New Family Cookbook, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 5 tablespoons unsalted butter
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced carrot
  • 2 tablespoons minced celery
  • 12 ounces ground beef

  • Salt and pepper
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1 (28‑ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine
  • 1 pound fettuccine or linguine
  • Grated Parmesan cheese

Directions

1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.

2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.

3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan.