Bolognese Recipe
Make Bolognese Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Meat
Liquids & Tomato
Seasoning & Herbs
Finishing
To Serve (optional)
Method
Base
- 1
Heat fat and sweat aromatics
In a heavy-bottomed wide saucepan or Dutch oven, heat the olive oil and butter over medium heat until butter melts. Add the diced onion, carrot, and celery. Cook gently, stirring occasionally, until the vegetables are soft and translucent but not browned, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Meat
- 2
Render pancetta and brown meat
Push the softened vegetables to the side and add the diced pancetta. Cook until the pancetta releases its fat and begins to crisp, about 3–4 minutes. Add the ground beef and ground pork. Break the meat up with a spoon and spread it in an even layer. Increase heat to medium-high and let the meat brown without stirring for 2 minutes, then stir and continue to brown until no pink remains, about 6–8 minutes total. Season with 3/4 tsp salt and 1/2 tsp pepper while cooking.
Liquids & Tomato
- 3
Deglaze and combine liquids
Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom. Let it simmer until the wine is mostly evaporated, about 3 minutes. Stir in the tomato paste and cook 2 minutes to reduce raw flavor. Add the crushed tomatoes and stock, stirring to combine.
- 4
Add milk and seasonings
Pour in the milk and stir. Add the bay leaves, dried oregano, dried thyme, remaining 3/4 tsp salt, 1/2 tsp black pepper, and the pinch of nutmeg if using. Bring the sauce to a gentle simmer.
- 5
Long simmer
Reduce heat to low so the sauce barely bubbles. Partially cover the pot with a lid slightly ajar and simmer gently, stirring occasionally, for at least 1.5 to 2 hours (ideally 3–4 hours for deeper flavor). If the sauce reduces too much, add up to 1/2 cup additional stock or water to maintain desired consistency. Taste and adjust salt and pepper toward the end of cooking.
Finishing
- 6
Finish sauce
Remove and discard the bay leaves. Stir in the chopped basil and grated Parmesan cheese, reserving a little cheese for serving. If texture is too thick, thin with up to 2–4 tablespoons of reserved pasta water or stock. Let the sauce rest off heat for 10 minutes to meld flavors.
To Serve (optional)
- 7
Cook pasta and combine
If serving with pasta, bring a large pot of salted water to a boil and cook the pasta until just al dente according to package instructions. Reserve 1/2 cup of pasta cooking water before draining. Add the drained pasta to the sauce, toss over low heat for 1–2 minutes, adding reserved pasta water as needed to coat the noodles evenly. Plate and top with additional grated Parmesan and freshly ground black pepper.