Chef's Slow-Simmered Bolognese Ragù

📋 Ingredients

• 1 lb — De Cecco Penne or Rigatoni
• 1 tbsp dissolved in 1.5 cups warm water — Custom Culinary Gold Label Beef Base
• 1 lb — Ground Chuck & Ground Pork Blend
• 1.5 cups — Finely Minced Mirepoix (Onion, Celery, Carrot)
• 28 oz can — Crushed Plum Tomatoes or Tomato Puree
• 1/2 cup — Whole Milk or Heavy Cream
• 1 tbsp — Durkee Garlic and Herb Seasoning

👨‍🍳 Step-by-Step Instructions

1. Heat olive oil in a heavy Dutch oven over medium heat. Sauté the minced onion, celery, and carrots until soft and translucent.
2. Add the ground meats, breaking up with a wooden spoon until browned. Drain excess fat.
3. Stir in the Durkee seasoning and milk, letting the milk simmer off completely (about 5 minutes) to tenderize the meat.
4. Pour in the Custom Culinary beef stock reduction and crushed tomatoes. Bring to a gentle boil, then reduce heat to low.
5. Simmer gently uncovered for 35 to 45 minutes until deep red, thick, and intensely flavorful.
6. Toss with al dente De Cecco pasta and finish with freshly grated Parmesan.