Description
This classic Pasta Bolognese recipe features a rich, slow-simmered meat sauce made with ground beef, pancetta, and fresh vegetables, perfectly combined with pasta and topped with fresh herbs and Parmigiano-Reggiano. The sauce is enriched with red wine, beef broth, crushed tomatoes, and whole milk, creating a deeply flavorful dish ideal for a comforting family meal.
Ingredients
Vegetables
- 2 medium yellow onions, peeled and chopped into 1-in (2.5-cm) chunks
- 2 carrots, peeled and chopped into 1-in (2.5-cm) chunks
- 2 celery stalks, cut into 1-in (2.5-cm) chunks
- 3 cloves garlic, very roughly chopped
Meat and Dairy
- 1⅓ lb (about 600 g) 85% lean ground beef
- 4 oz (about 115 g) pancetta, finely diced
- 1 cup (240 ml) whole milk
Liquids and Seasonings
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt, plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ½ cup (120 ml) dry red wine
- 2 cups (480 ml) beef broth
- 1 (14-oz / 400 g) can crushed tomatoes (about 1¾ cups)
- ½ teaspoon dried oregano
Pasta and Garnish
- 1 lb (450 g) pasta (such as tagliatelle or spaghetti), for serving
- Handful chopped fresh basil or parsley, for serving (optional)
- Freshly grated Parmigiano-Reggiano, for serving (optional)
Instructions
- Prepare Vegetables: Place the onions in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped but not puréed. Transfer the onions to a separate bowl. Add the carrots, celery, and garlic to the food processor and pulse until finely chopped.
- Sauté Vegetables: Heat the extra-virgin olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the finely chopped onions and vegetable mixture. Cook, stirring frequently, until soft and fragrant, about 8 to 10 minutes. Lower the heat if the vegetables begin to brown prematurely.
- Brown Meat: Add the ground beef, pancetta, salt, and freshly ground black pepper to the pot. Cook over medium-high heat, breaking up the meat with a wooden spoon until no longer pink, about 5 to 10 minutes.
- Deglaze with Wine: Pour in the dry red wine and cook, stirring occasionally, until the wine is almost evaporated, 1 to 2 minutes. This step adds depth of flavor to the sauce.
- Simmer Sauce: Add the beef broth, crushed tomatoes, and dried oregano. Bring the mixture to a gentle boil, then reduce the heat to low. Cover with the lid slightly ajar and let it simmer gently for 1 hour and 30 minutes to develop rich flavors.
- Add Milk and Continue Simmering: Stir in the whole milk. Cover again with the lid slightly ajar and simmer until the milk is absorbed and the meat is tender, about 35 minutes. Skim off any excess fat with a spoon if the sauce appears greasy. Remove from heat and keep covered.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup (240 ml) of the pasta cooking water.
- Combine Pasta and Sauce: Drain the pasta and add it directly to the Bolognese sauce. Toss with tongs, adding reserved pasta water gradually if the pasta seems dry. Adjust seasoning with salt and pepper to taste.
- Serve: Divide the pasta among serving bowls. Sprinkle with chopped fresh basil or parsley if desired. Serve with freshly grated Parmigiano-Reggiano at the table for guests to add as they like.
Notes
- Using pancetta adds a traditional depth of flavor; substitute with bacon if pancetta is unavailable.
- Slow simmering the sauce is key to developing the rich, hearty flavor typical of authentic Bolognese.
- Whole milk balances the acidity of the tomatoes and enriches the sauce's texture.
- Reserve pasta water helps the sauce cling to the pasta and adjusts consistency.
- Fresh herbs and Parmigiano-Reggiano are optional but highly recommended for authenticity and flavor enhancement.
