Seven – Hour Bolognese Recipe
Pappardelle pasta, red sauce stewed with beef and pork, parmesan
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Ingredients
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Meat sauce
Pasta & finishing
Method
Meat sauce
- 1
- 2
Sweat aromatics
In a heavy-bottomed Dutch oven or wide heavy pot, heat olive oil and butter over medium heat until butter foams. Add pancetta and cook 3–4 minutes until fat renders and pieces are lightly browned. Add diced onion, carrot and celery, season lightly with a pinch of salt, and sweat until vegetables are softened and translucent, about 8–10 minutes. Stir occasionally; do not let them brown deeply.
- 3
Add garlic
Add minced garlic and cook 1 minute until fragrant.
- 4
Brown meat
Increase heat to medium-high. Add ground beef and pork in batches if needed so the meat browns rather than steams. Break up with a spoon and cook until the meat is mostly browned with some caramelized bits, about 8–10 minutes. Season with 1 tsp salt and 1 tsp black pepper while browning.
- 5
Incorporate milk
Reduce heat to medium. Pour in the milk and simmer gently, stirring, until it has mostly evaporated or been absorbed, about 10–12 minutes. This mellows acidity and tenderizes the meat.
- 6
Deglaze with wine
Pour in the wine, raise heat to medium-high and cook until the liquid has reduced by about half and alcohol smell dissipates, 6–8 minutes. Scrape up any browned bits from the bottom of the pot.
- 7
Add tomato and stock
Stir in tomato paste and cook 2 minutes to deepen flavor. Add crushed tomatoes and stock, stir to combine. Add bay leaves, thyme bundle and rosemary if using, and add the optional sugar. Bring to a gentle simmer.
- 8
Long, low simmer
Reduce heat to the lowest setting so the sauce barely bubbles. Partially cover the pot with a lid slightly ajar to allow steam to escape. Simmer gently for 6–7 hours, stirring every 20–30 minutes for the first 2 hours and at least every 30–45 minutes thereafter. If the sauce reduces too much, add small amounts of stock or water to maintain a thick, spoon-coating consistency. Towards the end, remove the herb bundle and bay leaves.
- 9
Adjust seasoning & texture
After 6–7 hours, taste and adjust seasoning with remaining salt as needed. If sauce tastes too acidic, stir in up to 1 tsp sugar. If you prefer a silkier sauce, use a wooden spoon to break larger pieces of meat, or pulse a small amount (about 1/2 cup) in a blender and return to pot. Keep sauce warm while you cook the pasta.
Pasta & finishing
- 10
Cook pasta
Bring a large pot of salted water to a rolling boil (about 1–1.5 tbsp salt per 4–5 liters). Add pappardelle and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water before draining.
- 11
Combine pasta and sauce
Return the drained pasta to the pot or a large sauté pan over low heat. Add 2–3 generous ladlefuls of the Bolognese sauce and toss to coat. Add reserved pasta water a few tablespoons at a time as needed to help the sauce cling and create a glossy emulsion (usually 1/4–1/2 cup). Add grated Parmesan and 1–2 tsp extra-virgin olive oil; toss until well combined. Taste and add more sauce or cheese as desired.
- 12