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Bolognese

· Prep: 30 min · Cook: 3 hours · Serves 5
#italian #beef #pasta #dinner

Ingredients

Soffritto

  • 1 large onion, very finely diced
  • 2 carrots, very finely diced
  • 2 celery stalks, very finely diced
  • 2 tablespoons olive oil
  • 100g (3.5 oz) pancetta or guanciale, finely diced

Sauce

  • 500g (1.1 lb) ground beef (80/20)
  • 250g (0.5 lb) ground pork
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 200g (7 oz) canned whole peeled tomatoes, crushed by hand (or 14-16 oz canned tomatoes if skipping the paste)
  • 1 cup dry white wine
  • 1 cup whole milk (or 3/4 cup 2% milk + 1/4 cup heavy cream for the right richness)
  • 2 cups beef stock
  • 1 Parmesan rind
  • 2 bay leaves
  • 2 sprigs fresh thyme (or 1 tsp dried)
  • 1 sprig fresh rosemary (or 1/2 tsp dried)
  • 1/8 teaspoon freshly grated nutmeg
  • 1 tablespoon Worcestershire sauce (optional)
  • Salt and freshly ground black pepper

For Serving

  • 500g tagliatelle or spaghetti
  • Freshly grated Parmigiano-Reggiano
  • Fresh basil or parsley
  • Extra virgin olive oil

Method

  1. Prepare the Soffritto: Heat olive oil in a large Dutch oven over medium-low heat. Add pancetta and cook until fat renders, about 5 minutes. Add onion, carrot, and celery, cooking until very soft and golden, 15-20 minutes. Don’t rush this step — it’s the flavor foundation.

  2. Brown the meat: Increase the heat to medium-high. Add the ground beef and pork, breaking them into small pieces. Cook until well-browned and slightly crusty, 10-15 minutes. Stir in the garlic and cook 1 minute more.

  3. Deglaze and build: Add the tomato paste and cook until darkened, 2-3 minutes. Pour in the white wine, scraping the bottom of the pot to lift the browned bits, and simmer until nearly evaporated, about 5 minutes. Add the milk and simmer until mostly absorbed, 5-10 minutes.

  4. Long simmer: Add the crushed tomatoes, beef stock, Parmesan rind, bay leaves, thyme, rosemary, nutmeg, Worcestershire (if using), salt, and pepper. Bring to a gentle simmer, then reduce the heat to very low. Simmer uncovered for 2.5-3 hours, stirring occasionally and adding a splash of hot stock or water if it gets too thick. The final sauce should be rich and thick, not watery.

  5. Finish: Cook the pasta in well-salted water until al dente, reserving 1 cup of the pasta water. Remove the herb sprigs, bay leaves, and Parmesan rind from the sauce, then taste and adjust the seasoning. Toss the pasta with the sauce and a splash of pasta water. Serve with freshly grated Parmigiano-Reggiano, herbs, and a drizzle of olive oil.

Notes

  • The sauce should simmer, never boil — boiling toughens the meat.
  • Tastes better the next day. Freeze extra for up to 3 months.
  • Authentic bolognese should coat the pasta, not flood it. Traditional versions use tagliatelle, but spaghetti works.
  • The milk is not a typo. It tenderizes the meat and rounds out the acidity of the tomatoes.