Fettucine Bolognese Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the dried fettucine and cook according to package instructions minus 1 minute for al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Just before draining, scoop and reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside. Do not rinse.

Prep and sweat aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a wide, heavy-bottomed skillet or Dutch oven over medium heat until butter foams. Add the finely diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are very soft and translucent, about 8–10 minutes. Add the minced garlic and chopped pancetta (if using) and cook 2–3 minutes until fragrant and pancetta is lightly browned.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork, breaking up with a wooden spoon. Season with 1 teaspoon freshly ground black pepper. Cook until the meat is browned and most of the liquid has evaporated, about 6–8 minutes. Avoid overcrowding the pan—if the pan steams, raise heat to allow browning.

Add milk and nutmeg

Reduce heat to medium. Pour in 1 cup whole milk and stir. Simmer gently until the milk is mostly absorbed by the meat, about 6–8 minutes. Stir in 1 teaspoon freshly grated nutmeg. This step tames the acidity of tomatoes and adds richness.

Deglaze with wine

Pour in 1 cup dry white wine and raise heat to bring to a simmer. Scrape any brown bits from the bottom of the pan. Let the wine reduce by about half, 4–6 minutes.

Add tomatoes and simmer

Stir in 14 oz crushed tomatoes (or passata), 2 tablespoons tomato paste, and 1 cup stock. Add 1 bay leaf and 2 sprigs fresh thyme or oregano. Season with 1.5 teaspoons salt and 1 teaspoon sugar (if using). Bring the sauce to a very gentle simmer, reduce heat to low, cover partially, and cook for at least 35–50 minutes, stirring occasionally. For deeper flavor, simmer 1.5–2 hours, adding a splash of stock or reserved pasta water if the sauce becomes too thick.

Finish sauce

Remove the bay leaf and herb sprigs. Taste and adjust seasoning with salt and pepper. If the sauce feels dry, add up to 1/2 cup reserved pasta water or stock to loosen. Stir in 2 tablespoons butter (optional) for shine and richness.

Combine pasta and sauce

Return the drained fettucine to the pot or a large sauté pan over low heat. Add enough Bolognese to coat the pasta (reserve some for serving). Toss with 1/2–1 cup of the reserved pasta water as needed to achieve a silky sauce that clings to the noodles. Cook, tossing, 1–2 minutes so flavors marry and pasta finishes al dente.

Serve

Divide pasta among bowls. Spoon remaining Bolognese on top. Sprinkle with 1 cup grated Parmesan and 2 tablespoons chopped fresh parsley. Add extra black pepper to taste and serve immediately.