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Ingredients
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Bolognese Sauce
Method
Bolognese Sauce
Prepare aromatics
Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the olive oil and butter and let the butter melt. Add the finely diced onion, carrot and celery (soffritto) and cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the minced garlic and chopped pancetta and continue to cook for 2–3 minutes until pancetta is lightly browned and aromatic.
Brown the meat
Increase heat to medium-high. Add the ground beef and ground pork in batches to avoid overcrowding the pan. Break the meat up with a spoon and cook until mostly browned with only small pink bits remaining, about 6–8 minutes. Do not fully dry out the meat — you want some moisture for flavor. Season with 1 tsp of salt and 1/2 tsp of freshly ground black pepper as it browns.
Tomato paste and deglaze
Push the meat to one side and stir in the tomato paste directly in the hot pan. Cook the paste for 2 minutes, stirring, to caramelize slightly and deepen flavor. Pour in the white wine to deglaze, scraping the bottom of the pan to release browned bits. Let the wine simmer and reduce by about half, 3–4 minutes.
Add tomatoes and stock
Add the crushed tomatoes (passata) and the beef or chicken stock. Stir to combine. Add the bay leaf, dried oregano, remaining 1/2 tsp salt (adjust later) and 1/2 tsp freshly ground black pepper. If you prefer a slightly sweeter sauce, add the optional 1/2 tsp sugar now.
Long, slow simmer
Bring the sauce to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover the pot with a lid tilted to allow steam to escape. Simmer gently for at least 1.5 to 2 hours, stirring every 15–20 minutes to prevent sticking and to break up meat. If the sauce reduces too much and becomes dry, add small amounts of stock or water (1–3 tbs) to reach desired consistency.
Finish and season
About 10 minutes before serving, remove the bay leaf. Stir in the torn fresh basil and grated Parmigiano-Reggiano. Taste and adjust seasoning with additional salt and pepper as needed. If the sauce tastes too acidic, add a pinch more sugar, stir and re-taste.
Serve
Serve the Bolognese over freshly cooked pasta (tagliatelle, pappardelle or spaghetti), or use as a topping for pizza dishes as desired. Spoon sauce over pasta, toss gently to coat, and finish with extra grated Parmigiano-Reggiano and a drizzle of olive oil if liked.