Bolognese Recipe

Prepare mirepoix and aromatics

Heat a large heavy-bottomed saucepan over medium heat. Add olive oil and butter. When butter melts, add finely diced onion, carrot and celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add minced garlic and chopped pancetta; cook 2–3 minutes until pancetta releases fat and garlic is fragrant.

Brown the meats

Increase heat to medium-high. Add ground beef, pork and veal in batches (do not overcrowd), breaking up with a wooden spoon. Cook until meat is browned and no longer pink, about 8–10 minutes total. Season with 1 tsp of the salt and 1/2 tsp pepper while browning. Spoon off and discard any excess fat if there is more than 2 tbsp, leaving browned fond on the pan.

Add milk and simmer

Lower heat to medium. Pour in the milk and simmer gently until it has mostly evaporated, about 6–8 minutes. This step mellows the acidity and tenderizes the meat.

Deglaze with wine

Add the dry white wine, scraping up browned bits from the bottom of the pan. Simmer until the wine has mostly evaporated, about 4–5 minutes.

Add tomatoes and simmer long

Stir in the crushed tomatoes and tomato paste until combined. Add the stock, bay leaf, dried oregano, remaining 1/2 tsp salt, remaining 1/2 tsp pepper and sugar if using. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer for 1.5–2 hours, stirring every 15–20 minutes to prevent sticking; add small splashes of stock or water if sauce reduces too aggressively. Taste after 1 hour and adjust salt and pepper.

Finish the ragù

Remove bay leaf. If you prefer a silkier texture, use an immersion blender for a few pulses (optional) or remove a cup of sauce, blend smooth, and return. Stir and keep warm while you cook the pasta. If sauce seems too thin, simmer uncovered on low for 10–15 minutes to thicken; if too thick, add up to 50–100 ml stock or reserved pasta water later to loosen.

Cook rigatoni

Bring a large pot of water to a rolling boil and add 2 tablespoons salt. Add rigatoni and cook to al dente according to package instructions (usually 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta.

Combine pasta and ragù

Return cooked rigatoni to the pot or a large sauté pan set over low heat. Add 2–3 ladlefuls of the ragù and about 1/4 cup reserved pasta water. Toss gently for 1–2 minutes so the pasta absorbs sauce and becomes glossy. Add more sauce to taste, using additional reserved water to adjust consistency.

Finish and serve

Divide rigatoni with ragù among warm plates. Sprinkle each portion with a generous 2–3 tablespoons grated Parmesan and a pinch of chopped parsley if using. Serve immediately with extra Parmesan at the table.