Bucatini Con Salsa Al Bolognese Recipe

Sauté the aromatics

In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the onion, celery, and carrot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.

Brown the meat

Add the ground beef and pork to the pot. Break the meat apart with a spoon and cook until browned and no longer pink, about 8-10 minutes.

Deglaze and simmer

Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and simmer until reduced by half, about 5 minutes.

Add tomatoes and milk

Add the crushed tomatoes, milk, salt, pepper, and nutmeg. Stir to combine, bring to a simmer, then reduce heat to low. Cover partially and simmer gently for about 45-60 minutes, stirring occasionally.

Bring a large pot of salted water to a boil. Add bucatini pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Add the cooked bucatini to the sauce, tossing to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Cook together for 1-2 minutes to allow flavors to marry.

Serve hot, topped with grated Parmesan cheese and optional fresh herbs.