Weeknight Pasta Bolognese

Name: Weeknight Pasta Bolognese
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1/2 ounce, dried porcini mushrooms; 1 1/4 cups, sweet white wine (see note); 1/2 , small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/4 cup); 1/2 , small onion, chopped into rough 1/2-inch pieces (about 1/3 cup); 3 ounces, pancetta, cut into 1-inch pieces; , (28 ounce) can whole tomatoes with juice; 1 1/2 tablespoons, unsalted butter; 1 small clove, garlic, minced or pressed through garlic press (about 1/2 teaspoon); 1 teaspoon, granulated sugar; 1 1/4 pounds, meatloaf mix (or equal amounts 80 percent lean ground beef, ground veal, and ground pork); 1 1/2 cups, whole milk; 2 tablespoons, tomato paste; , table salt; 1/8 teaspoon, ground black pepper; 1 pound, pasta; , grated Parmesan cheese, for serving

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Meat
Pasta
Beef

Appears in Cook's Illustrated May/June 2003, America's Test Kitchen TV

Lush, decadent, even a little unctuous, Bolognese sauce is everything you could ask for except quick. Could we find a way to make this classic pasta sauce in less than an hour?

SERVES 4 to 6

TIME 1¾ hours

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