Bolognese Recipe

Prep vegetables

Finely dice the onion, carrot, and celery (soffritto). Mince the garlic and chop the pancetta if using.

Sweat aromatics

In a large heavy-bottomed skillet or Dutch oven, heat the olive oil and butter over medium heat until butter melts. Add the pancetta/bacon and cook 2–3 minutes until it begins to render fat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork (if using) in a single layer. Let the meat sear undisturbed 2 minutes, then break up with a spoon. Continue cooking until no longer pink and reduced of moisture, about 6–8 minutes. Season with 3/4 tsp of the salt and 1/4 tsp black pepper as it browns.

Milk step

Reduce heat to medium. Pour in the milk and simmer gently, stirring, until the milk has largely evaporated and the mixture is slightly thickened, about 5–7 minutes. This softens the acidity and tenderizes the meat.

Deglaze with wine

Add the white wine and cook, scraping any browned bits from the pan, until the wine is almost completely evaporated, about 3–4 minutes.

Tomato and simmer

Stir in the tomato paste and cook 1–2 minutes to caramelize and remove raw flavor. Add the crushed tomatoes, stock, thyme sprigs, bay leaf, remaining salt (1/4 tsp), pepper, and sugar if using. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer very gently for 45–60 minutes, stirring occasionally, until the sauce is thickened and flavors are melded. If the sauce reduces too much, add up to 1/2 cup water or stock.

Finish sauce

Remove thyme sprigs and bay leaf. Stir in the heavy cream (if using) and chopped parsley. Taste and adjust seasoning with more salt and pepper as needed. Keep the sauce warm while you cook the pasta.

Bring a large pot of water to a rolling boil. Add the kosher salt. Add the spaghetti and cook until al dente according to package directions, usually 8–10 minutes. Reserve 1/2 cup of pasta cooking water, then drain the spaghetti.

Transfer the drained spaghetti to the pan with the Bolognese sauce (or add sauce to a large mixing bowl). Toss the pasta with the sauce over low heat, adding reserved pasta water a few tablespoons at a time as needed to loosen and help the sauce cling to the noodles. Cook together 1–2 minutes so flavors marry.

Stir in 1 teaspoon extra-virgin olive oil for sheen and 2 tablespoons of grated Parmigiano-Reggiano to enrich the sauce, if desired.

Divide the spaghetti Bolognese among warmed bowls. Top with additional grated Parmigiano-Reggiano, a drizzle of olive oil, and torn basil leaves if using. Finish with a sprinkle of chopped parsley and freshly ground black pepper.