Alex’s Pasta Bolognese

Inspired by Alex Williams and Marcella Hazan’s Pasta Bolognese

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons tomato paste
  • 1/2 cup onion, finely chopped
  • 2/3 cup celery, finely chopped
  • 2/3 cup carrot, finely chopped
  • 2 teaspoons kosher salt
  • Freshly cracked pepper
  • 2-3 cloves garlic
  • 1 teaspoon anchovy paste
  • 1 pound ground beef or turkey
  • Pinch of freshly grated whole nutmeg
  • 1 (28 oz) can whole peeled tomatoes, blended into a puree
  • 1/2 cup milk

  1. Finely chop the vegetables or pulse together in a food processor.
  2. In a large pot over medium heat, place the oil, butter, and tomato paste. Cook until tomato paste lightens in color.
  3. Add the chopped vegetables, salt, and pepper. Cook, stirring occasionally, until the vegetables have released all their liquid and begin to stick to the bottom of the pot, about 8 minutes.
  4. Add the garlic, and anchovy paste. Cook until fragrant.
  5. Add the ground beef or turkey, and cook until no longer pink.
  6. Add the tomatoes, nutmeg, and milk. Cook until the sauce begins to simmer. 
  7. Cook, uncovered, for 15 minutes for turnkey and for up to an hour for beef.

Rating: 5 out of 5.

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