Seven-hour Bolognese Recipe

Prepare ingredients

Finely dice the onion, carrot, celery and pancetta. Mince garlic. Measure out all other ingredients so they are ready to add during the long cook.

In a large heavy-bottomed Dutch oven or wide, heavy saucepan set over medium heat, add the olive oil and butter. When the butter melts and foams, add the diced pancetta. Cook, stirring occasionally, until the pancetta renders its fat and becomes lightly browned, about 5–7 minutes.

Add the finely diced onion, carrot and celery to the pot. Salt lightly (about 1/2 tsp). Cook, stirring occasionally, until the vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Increase heat to medium-high. Add the ground beef in batches (do not overcrowd the pan) and brown without stirring too much—let it sit a minute to get color—then break up with a spoon. Brown the meat until most liquid has evaporated and meat has developed some fond, about 8–10 minutes total. Season with 1 tsp salt and 1/2 tsp black pepper while browning.

Once the meat is well browned and there is little free liquid, pour in the red wine to deglaze the pan. Scrape up any browned bits from the bottom and simmer until the wine has mostly reduced, about 6–8 minutes.

Stir in the tomato paste and cook, stirring constantly, for about 2–3 minutes to caramelize the paste and deepen the flavor.

Add the crushed tomatoes, then stir in the milk. The milk helps round acidity and tenderize meat. Add the bay leaves, dried oregano, grated nutmeg, remaining salt (about 1/2 tsp) and the red pepper flakes if using. Stir to combine.

Add the stock (start with 2 cups). Bring the mixture to a gentle simmer, then reduce the heat to low so the sauce is just barely bubbling. Partially cover the pot with a lid set slightly askew to allow steam to escape.

Let the sauce simmer very gently for 6–7 hours, stirring every 20–30 minutes during the first 2 hours and then at least every 30–45 minutes thereafter to prevent sticking. Maintain a very low simmer: small bubbles should break the surface occasionally. If the sauce is reducing too fast and looks dry, add up to 1/2 cup additional stock or water at a time.

About every 1.5–2 hours, use the back of the spoon to mash any large pieces of meat against the side of the pot so the texture becomes cohesive and silky. Taste and adjust seasoning along the way. The sauce should steadily thicken and concentrate; after 6–7 hours it should be rich and spoon-coating.

When the sauce has reached the desired thickness, remove from heat. Discard bay leaves. Stir in the torn basil and grated Parmigiano-Reggiano. If you prefer a finer texture, use an immersion blender for a few quick pulses (do not over-blend; leave some meat texture).

While the sauce is finishing (about 20–25 minutes before serving), bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente (1–2 minutes less than package instructions) because it will finish cooking in the sauce.

Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the pasta to the sauce and toss over low heat, adding reserved pasta water a tablespoon at a time until the sauce clings to the pasta and reaches the desired consistency. Cook together 1–3 minutes so the pasta finishes cooking in the sauce.

Serve portions topped with extra grated Parmigiano-Reggiano and an optional drizzle of good olive oil and a few basil leaves.