Garganelli Bolognese Recipe

Bring water to boil

Fill a large pot with about 4–5 liters of water and bring to a rolling boil. Add 1 tablespoon kosher salt when water reaches a boil.

Cook garganelli

Add garganelli to the boiling water and cook until al dente according to package instructions (typically 8–10 minutes for dried; 2–3 minutes for fresh). Stir occasionally to prevent sticking.

Reserve pasta water

Before draining, reserve 1 cup (240 ml) of pasta cooking water. Drain the pasta and set aside; toss with 1 teaspoon olive oil to prevent sticking if not combining immediately.

Sweat aromatics and render pancetta

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the diced pancetta and cook 3–4 minutes until it begins to render fat. Add the onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic in the last minute and cook until fragrant.

Brown the meat

Increase heat to medium-high. Add ground beef and ground pork to the pot in a single layer; let sit 1–2 minutes to brown, then break up with a spoon. Cook until the meat is no longer pink and has some browned bits, about 6–8 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Add milk and simmer

Pour in the whole milk and simmer gently, stirring occasionally, until the milk has mostly evaporated, about 6–8 minutes. Stir in the freshly grated nutmeg while the milk is reducing. This step rounds the acidity and tenderizes the meat.

Deglaze with wine

Add the dry white wine and scrape up browned bits from the bottom of the pan. Allow the wine to reduce by half, about 4–5 minutes.

Add tomatoes, stock and herbs

Stir in the tomato paste, crushed tomatoes (or passata), and 250 ml stock. Add the thyme and bay leaf. Bring to a gentle simmer.

Long simmer

Reduce heat to low so the sauce barely simmers. Cook, uncovered or partially covered, stirring occasionally, for at least 45 minutes and up to 1.5 hours for deeper flavor. If the sauce reduces too much, add a splash of reserved stock or water. Taste and adjust seasoning with salt and pepper during the simmer.

Finish the sauce

Remove bay leaf and thyme stems if used. If the sauce seems too thin, simmer a bit longer; if too thick, thin with a few tablespoons of reserved pasta water or stock. Stir in 1–2 tablespoons of grated Parmigiano-Reggiano off the heat for a silkier texture.

Combine pasta and sauce

Add the drained garganelli to the sauce pan (or add sauce to the pot of pasta) and toss gently over low heat for 1–2 minutes so the pasta absorbs flavors. If needed, add reserved pasta water, a tablespoon at a time, to loosen and coat the pasta evenly.

Plate and garnish

Divide the garganelli bolognese among 4 warmed plates. Sprinkle each portion with generous grated Parmigiano-Reggiano and chopped parsley. Finish with a crack of black pepper to taste and a light drizzle of extra-virgin olive oil if desired.