Classico Bolognese Recipe

SPECIALITA DELLA CASA

1. 1

   Gather and prep

   Set out a large, heavy-bottom pot. Have pancetta, onion, carrot, celery, and garlic finely prepared. Measure olive oil, milk, red wine, crushed tomatoes, and tomato paste within easy reach.

2. 2

   Render pancetta

   Heat the olive oil over medium heat in the pot. Add the pancetta and render until fat is released and pancetta begins to brown, about 4–6 minutes.

3. 3

   Sauté soffritto

   Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are very soft and translucent, about 8–10 minutes.

4. 4

   Add garlic and brown the meat

   Stir in minced garlic for about 30 seconds until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until evenly browned and no pink remains, about 8–10 minutes.

5. 5

   Toast and deepen flavor

   Stir in the tomato paste and cook, stirring often, for 2–3 minutes to caramelize slightly and deepen the flavor.

6. 6

   Deglaze with wine

   Pour in the red wine and simmer until it has reduced by about half, concentrating the flavors, roughly 5 minutes.

7. 7

   Add tomatoes and bay leaf

   Stir in the crushed tomatoes and drop in the bay leaf. Bring the sauce to a gentle simmer.

8. 8

   Milk and initial simmer

   Pour in the milk and stir to combine. Reduce heat to maintain a slow simmer, partially cover, and cook for 90 minutes to 2 hours, stirring occasionally and scraping the bottom to prevent sticking.

9. 9

   Season and adjust

   Taste the sauce and season with salt and black pepper. If the sauce tastes too acidic, add a pinch more salt or a splash of milk; continue simmering until balanced and deeply flavored.

10. 10

    Cook pasta and finish

    Meanwhile, cook the tagliatelle in salted boiling water until al dente according to package instructions. Drain and reserve a little pasta water. Toss the pasta with a portion of the sauce to coat; add more sauce as needed, thinning with reserved pasta water if desired.

11. 11

    Serve with cheeses

    Divide the pasta among bowls, ladle generous sauce over each portion, and finish with grated parmesan. Garnish with a light grind of black pepper and, if desired, a sprinkle of chopped parsley.