Pennine Al Bolognese Recipe

Sauté aromatics

In a large saucepan or Dutch oven, heat olive oil and butter over medium heat. Add onions, carrot, celery, and garlic. Cook until vegetables are soft and translucent, about 8 minutes.

Brown the meat

Add ground beef and pork to the saucepan. Cook, stirring frequently, until the meat is browned and no longer pink, about 10 minutes.

Deglaze and simmer

Stir in tomato paste and cook for 2 minutes. Add white wine and cook until the liquid is mostly evaporated, about 5 minutes.

Add crushed tomatoes, milk, salt, pepper, bay leaf, and nutmeg. Stir to combine. Bring to a simmer, then reduce heat to low and cook uncovered for 45 minutes, stirring occasionally. Remove bay leaf before serving.

Bring a large pot of salted water to a boil. Add pennine pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.

Add cooked pasta to the Bolognese sauce and toss until well coated. Serve hot, garnished with Parmesan cheese and chopped parsley if desired.