Bolo Recipe

Prepare aromatics

Heat a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and butter. When butter has melted, add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and chopped pancetta and cook for 2–3 minutes until fragrant and pancetta begins to render.

Brown the meats

Increase heat to medium-high. Add the ground beef and ground pork in batches (do not overcrowd) and brown, breaking up with a spoon, until no raw pink remains and meat develops some color, about 6–8 minutes. Season with half of the salt and half of the pepper while browning.

Deglaze & build flavor

Stir in the tomato paste and cook 2 minutes to caramelize slightly. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot. Simmer until the wine is reduced by about half, 4–6 minutes.

Add liquids & herbs

Stir in the crushed tomatoes, beef stock, and whole milk. Add bay leaves, thyme sprigs, and rosemary if using. Add the remaining salt, pepper, and sugar if desired. Bring to a gentle simmer.

Long, slow cook

Reduce heat to lowest setting so the sauce holds a very gentle simmer. Partially cover the pot with a lid slightly askew to allow steam to escape. Cook, stirring occasionally and breaking up any large meat pieces, for 2 to 3 hours until the sauce is thick, flavors are concentrated, and meat is tender. If sauce reduces too much, add up to 100 ml stock or water to maintain a saucy consistency.

Finish ragu

Remove and discard thyme stems, bay leaves, and rosemary sprig. Taste and adjust seasoning with more salt and pepper if necessary. For a smoother texture, use a sturdy spoon to press larger meat pieces against the side of the pot or use an immersion blender briefly (optional)—do not fully purée; you want a chunky, meaty ragu.

Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt. Add the tagliatelle and cook according to package directions until al dente (fresh 2–4 minutes, dried 7–9 minutes), stirring occasionally to prevent sticking. Reserve 1 cup of the pasta cooking water before draining.

Add drained pasta directly to the pot with about 2 cups of hot ragu (or into a large sauté pan with ragu heated). Toss gently over medium heat for 1–2 minutes, adding reserved pasta water a few tablespoons at a time as needed to help the sauce coat the noodles and create a silky emulsion. Cook together until noodles are perfectly coated and sauce clings to pasta.

Divide the tagliatelle and ragu among warm plates or bowls. Grate Pecorino Romano generously over each portion (about 15–25 g per serving). Sprinkle with chopped parsley and drizzle a little extra-virgin olive oil if desired.

Serve immediately with extra grated pecorino and a grinding of black pepper at the table.