Bolognese

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Bolognese
Bolognese is a slow, savory meat sauce rather than a quick tomato sauce with meat in it. The sauce gets its depth from a patient soffritto, browned meat, a modest amount of tomato, wine, milk, and enough simmering time for everything to settle into something rich and comforting.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 medium yellow onion, finely diced
  • 1 carrot, finely diced
  • 1 celery rib, finely diced
  • 3 cloves garlic, minced
  • ¾ lb ground beef
  • ½ lb ground pork
  • 1½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 tbsp tomato paste
  • ½ cup dry red or white wine
  • 1 cup whole milk
  • 1 can crushed tomatoes, 28 oz
  • 1 bay leaf
  • ¼ tsp grated nutmeg, optional
  • 1 lb tagliatelle, pappardelle, or rigatoni
  • Grated parmesan, for serving

Instructions

  1. Cook the soffritto: Heat olive oil and butter in a Dutch oven over medium heat. Add onion, carrot, and celery, then cook for 8-10 minutes until softened. Stir in garlic for 1 minute.

  2. Brown the meat: Add beef, pork, salt, and pepper. Cook until the meat loses its raw color and begins to brown, breaking it up as it cooks.

  3. Add tomato paste and wine: Stir in tomato paste and cook for 2 minutes. Add wine and simmer until mostly reduced, scraping up any browned bits.

  4. Simmer slowly: Add milk, crushed tomatoes, bay leaf, and nutmeg if using. Bring to a low simmer and cook uncovered for 2-3 hours, stirring occasionally and adding a splash of water if it gets too thick.

  5. Toss with pasta: Cook pasta in salted water until al dente. Toss with the sauce and a splash of pasta water until glossy. Serve with parmesan.

Low and Slow

The sauce should barely bubble. A gentle simmer gives the meat time to soften and the dairy time to round out the acidity of the tomatoes.

Serving Ideas

Wide noodles like tagliatelle and pappardelle are ideal because they catch the sauce well. Rigatoni also works, especially if you want something sturdy for leftovers.

Variations

Use all beef if that is what you have, or add pancetta with the soffritto for extra richness. For a lighter version, use turkey and a little extra olive oil, but keep the slow simmer.

Make-Ahead and Storage

Bolognese is excellent made ahead. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently and loosen with a splash of water, stock, or milk.