Bolognese Recipe

Prepare aromatics

Heat a large, heavy-bottomed sauté pan or Dutch oven over medium heat. Add 2 tbs olive oil and 2 tbs butter. When butter has melted, add the diced pancetta and cook, stirring occasionally, until the fat renders and pancetta is golden, about 4–5 minutes.

Sweat vegetables

Add the finely minced onion, carrot, and celery to the pan with a pinch of salt. Reduce heat to medium-low and cook gently until the vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meats

Turn heat up to medium. Push the vegetables to the side and add the ground veal and ground pork to the pan. Break the meat up with a spoon and cook, stirring frequently, until no longer pink and beginning to brown, about 6–8 minutes. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Develop flavor with tomato paste and wine

Stir in 2 tbs tomato paste and cook for 2 minutes, stirring, to caramelize the paste. Deglaze the pan with 1 cup dry white wine, scraping up any browned bits; simmer until the wine has nearly evaporated, about 3–4 minutes.

Add liquids and herbs

Add 1 cup whole milk and bring to a gentle simmer, stirring. Add 14 oz crushed tomatoes (or passata), 1 cup chicken stock, 3 thyme sprigs, and 1 bay leaf. Stir to combine. Bring to a low simmer, then reduce heat to maintain a gentle barely bubbling simmer.

Long, slow simmer

Partially cover and simmer gently for 45–60 minutes, stirring occasionally, until sauce has thickened and flavors meld. If sauce becomes too thick, add a splash of reserved hot pasta water or stock. Taste and adjust seasoning near the end: add more salt or pepper as needed. Remove thyme sprigs and bay leaf before serving.

Bring water to a boil

About 10–12 minutes before the sauce is ready, bring a large pot of water to a rolling boil and add 1 tbs salt.

Cook pappardelle

Add 12 oz fresh egg pappardelle to the boiling water and cook until al dente (fresh pasta usually 2–4 minutes; dried will take longer—follow package). Reserve 1 cup pasta cooking water, then drain the pasta quickly.

Finish pasta with sauce

Return the drained pasta to the pot or to a large sauté pan over low heat. Add 2–3 ladlefuls of the Bolognese sauce and 1 cup reserved pasta water as needed, plus 1 tbs butter. Toss gently over low heat until the pasta is evenly coated and the sauce clings to the noodles. Add 3 tbsp finely grated Pecorino Romano and 1 tsp chopped fresh thyme leaves; toss again. If the sauce seems dry, add additional reserved pasta water, a tablespoon at a time, until silky.

Plate and serve

Divide the pasta among warm bowls. Spoon extra Bolognese on top. Finish with additional Pecorino and a grind of black pepper to taste. Serve immediately.

All components of the ingredients are used in the steps above. The long simmer can be extended to 90 minutes for deeper flavor; if doing so, keep an eye on moisture and add stock or water as necessary. The recipe yields about 4 servings.