Mafaldine Recipe

Prep vegetables

Finely dice the onion, carrot, and celery so they total about 1.75 cups. Mince the garlic and set aside.

Cook aromatics and pork (optional)

In a large, heavy-bottomed skillet or Dutch oven over medium heat, warm the olive oil and butter until shimmering and butter is melted. Add the pancetta (if using) and cook until lightly browned, about 3 minutes. Add the diced onion, carrot, and celery (soffritto) and a pinch of salt. Sweat the vegetables, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Brown the beef

Increase heat to medium-high. Add the ground Certified Angus Beef to the pot, breaking it up with a spoon. Season with 1/2 tsp of the salt and 1/4 tsp pepper. Cook until the beef is well browned and most liquid has evaporated, about 6–8 minutes. If excess fat accumulates, spoon off all but about 1–2 tablespoons.

Deglaze and simmer

Pour in the wine and scrape the bottom of the pan to release browned bits. Let the wine reduce by half, about 2–3 minutes. Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add the crushed tomatoes, beef stock, bay leaf, dried oregano, remaining salt and pepper, and sugar if using. Stir to combine.

Finish with milk and simmer low

Stir in the milk; this mellows acidity and enriches the sauce. Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer, stirring occasionally, for 45–60 minutes until the sauce is thickened and flavors are concentrated. If sauce becomes too thick, add small splashes of beef stock or reserved pasta water later when tossing.

Adjust seasoning

Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If desired, stir in a tablespoon of grated Parmesan into the sauce for silkiness.

Cook pasta

Bring a large pot of water to a rolling boil and add the tablespoon of salt. Add the mafaldine and cook until just al dente according to package directions (usually 8–10 minutes). Reserve 3/4 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return the drained mafaldine to the pot or a large sauté pan set over low heat. Add 1–1 1/2 cups of the bolognese sauce (adjust ratio to preference) and 1/2 cup of the reserved pasta water. Toss gently to coat the pasta, adding more reserved water as needed to achieve a silky, slightly saucy consistency. Cook together 1–2 minutes so the pasta finishes cooking in the sauce.

Finish and plate

Turn off the heat. Stir in 1/2 cup of the grated Parmesan and 1 teaspoon extra-virgin olive oil to enrich the dish. Taste and add salt/pepper if needed. Divide mafaldine among 4 warmed plates (servings). Spoon additional bolognese on top if desired. Scatter remaining Parmesan, torn fresh basil, and a dollop of ricotta (if using, +$4) on each portion. Drizzle a little olive oil and finish with a grind of black pepper.

Service note

Serve hot. Leftover sauce keeps refrigerated up to 3 days and can be reheated gently with a splash of water or stock.