Authentic Pasta Bolognese
This classic Pasta Bolognese recipe is a labor of love, resulting in a rich and deeply flavorful meat sauce. Slow-simmered with a combination of ground meats, vegetables, milk, and white wine, this authentic ragù alla bolognese is a culinary masterpiece perfect for impressing family and friends.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden Spoon
- Pasta pot
- Colander
- Cheese grater
- Serving bowls
Ingredients
- 1 pound ground beef preferably chuck
- ½ pound ground pork
- ¼ pound pancetta, finely diced
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1 cup whole milk
- ½ cup heavy cream optional
- ¼ cup olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Freshly grated Parmesan cheese for serving
- 1 pound tagliatelle pasta or other long, broad pasta
- Water for cooking pasta
Instructions
- Gather all ingredients and prepare them according to the ingredient list (dice, mince, etc.).
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery (soffritto). Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.
- Stir in the diced pancetta and minced garlic. Cook for another 3-5 minutes, until the pancetta is slightly crisp and the garlic is fragrant. Be careful not to burn the garlic.
- Increase the heat to medium-high. Add the ground beef and ground pork to the pot. Use a wooden spoon to break up the meat into small pieces.
- Cook, stirring frequently, until the meat is browned all over. Drain any excess fat from the pot.
- Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes, until it has reduced by half.
- Stir in the crushed tomatoes, tomato sauce, dried oregano, and dried basil. Season with salt and pepper to taste.
- Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 2-3 hours, or even longer if you have time. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little water or beef broth to thin it out.
- In the last 30 minutes of cooking, stir in the milk and heavy cream (if using). Simmer for another 30 minutes, uncovered, allowing the sauce to thicken slightly.
- While the sauce is simmering, cook the pasta according to package directions in salted water. Reserve about 1 cup of the pasta water before draining.
- Add the cooked pasta to the pot with the Bolognese sauce. Toss to coat, adding a little pasta water if needed to create a silky, luscious sauce.
- Serve immediately, garnished with fresh parsley and freshly grated Parmesan cheese.
Notes
For the best flavor, use high-quality ingredients. Simmering the sauce for a longer time will develop a richer, more complex flavor. Taste and adjust seasonings as needed during the simmering process. Don't skip reserving pasta water; it helps emulsify the sauce. Bolognese can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Consider adding a pinch of red pepper flakes for a little heat or using ground veal or lamb for a different flavor profile.