Bolognese Sauce

Bolognese Sauce

Slow-simmered beef and pork ragu built on soffritto, wine, and milk for deep richness.

Total 3 hr 20 min Makes 6 servings Calories 620/serving

Dietary

Nut free

Allergens

Dairy, Wheat

This Bolognese simmers ground beef and pork with onion, carrot, and celery, then layers in wine, tomatoes, and milk for a rich, velvety ragu. Low, slow cooking melds the flavors into a thick sauce that clings to tagliatelle or layers beautifully in lasagna. It's a weekend project best made ahead, since the flavor deepens overnight.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 4 ounces pancetta, finely diced
  • 1 cup dry white wine
  • 1 cup whole milk
  • 28 ounces crushed San Marzano tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef stock
  • 1 bay leaf
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 pound tagliatelle pasta
  • 1/2 cup Parmesan cheese, freshly grated

Method

  1. Heat the olive oil and butter in a 6-quart saucepan over medium heat until the butter melts.

  2. Add the pancetta and cook, stirring occasionally, until it renders some fat and turns golden, about 4 minutes.

  3. Add the onion, carrot, and celery, and cook until softened and fragrant, about 8 minutes.

  4. Add the ground beef and ground pork, breaking up the meat with a spoon, and cook until no longer pink, about 8 minutes.

  5. Pour in the white wine, scraping up any browned bits, and simmer until mostly evaporated, about 5 minutes.

  6. Stir in the milk and nutmeg, and simmer until the milk is mostly absorbed, about 10 minutes.

  7. Stir in the crushed tomatoes, tomato paste, beef stock, bay leaf, salt, and pepper. Bring to a gentle simmer.

  8. Reduce heat to low and simmer uncovered, stirring occasionally, until thick and richly flavored, about 3 hours.

  9. Taste and adjust salt and pepper as needed. Remove and discard the bay leaf.

  10. Bring a large pot of salted water to a boil and cook the tagliatelle until al dente, about 10 minutes.

  11. Drain the pasta, reserving a little pasta water, and toss with the Bolognese sauce, loosening with pasta water as needed.

  12. Serve immediately topped with freshly grated Parmesan cheese.

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★ 3.6 (1)

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    Bolognese Sauce

    This Bolognese simmers ground beef and pork with onion, carrot, and celery, then layers in wine, tomatoes, and milk for a rich, velvety ragu. Low, slow cooking melds the flavors into a thick sauce that clings to tagliatelle or layers beautifully in lasagna. It's a weekend project best made ahead, since the flavor deepens overnight.

    3 hr 20 min 6 servings 620 cal

    Ingredients

    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 1 medium yellow onion, finely chopped
    • 1 carrot, finely chopped
    • 1 celery stalk, finely chopped
    • 1 pound ground beef
    • 1/2 pound ground pork
    • 4 ounces pancetta, finely diced
    • 1 cup dry white wine
    • 1 cup whole milk
    • 28 ounces crushed San Marzano tomatoes
    • 2 tablespoons tomato paste
    • 1 cup beef stock
    • 1 bay leaf
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon kosher salt, plus more to taste
    • 1/2 teaspoon black pepper, plus more to taste
    • 1 pound tagliatelle pasta
    • 1/2 cup Parmesan cheese, freshly grated

    Method

    1. 1

      Heat the olive oil and butter in a 6-quart saucepan over medium heat until the butter melts.

    2. 2

      Add the pancetta and cook, stirring occasionally, until it renders some fat and turns golden, about 4 minutes.

    3. 3

      Add the onion, carrot, and celery, and cook until softened and fragrant, about 8 minutes.

    4. 4

      Add the ground beef and ground pork, breaking up the meat with a spoon, and cook until no longer pink, about 8 minutes.

    5. 5

      Pour in the white wine, scraping up any browned bits, and simmer until mostly evaporated, about 5 minutes.

    6. 6

      Stir in the milk and nutmeg, and simmer until the milk is mostly absorbed, about 10 minutes.

    7. 7

      Stir in the crushed tomatoes, tomato paste, beef stock, bay leaf, salt, and pepper. Bring to a gentle simmer.

    8. 8

      Reduce heat to low and simmer uncovered, stirring occasionally, until thick and richly flavored, about 3 hours.

    9. 9

      Taste and adjust salt and pepper as needed. Remove and discard the bay leaf.

    10. 10

      Bring a large pot of salted water to a boil and cook the tagliatelle until al dente, about 10 minutes.

    11. 11

      Drain the pasta, reserving a little pasta water, and toss with the Bolognese sauce, loosening with pasta water as needed.

    12. 12

      Serve immediately topped with freshly grated Parmesan cheese.