Pasta Bolognese Recipe
orecchiette pasta with meat sauce, ricotta salata
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Ingredients
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Pasta & finishing
Bolognese sauce
Method
Pasta & finishing
- 1
Cook pasta
Bring a large pot of salted water (about 4–5 liters) to a rolling boil. Add the orecchiette and cook according to package instructions until al dente (usually 9–12 minutes). Reserve 250 ml of pasta cooking water, then drain the pasta and set aside.
- 2
Finish and serve
Return the drained orecchiette to the pot or a large sauté pan set over low heat. Add 1 tbs extra-virgin olive oil and 150–200 ml of the reserved pasta water as needed to loosen. Add 2–3 ladlefuls of the Bolognese sauce and toss gently to coat the pasta, adding more sauce or pasta water until the pasta is glossy and evenly coated. Divide among 4 plates. Top each portion with grated ricotta salata (about 20 g per serving), a grind of black pepper, and the chopped parsley if using. Serve immediately.
Bolognese sauce
- 3
Prep and sweat aromatics
Heat 2 tbs olive oil and 1 tbs butter in a large heavy-bottomed skillet or Dutch oven over medium heat until the butter melts. Add the chopped pancetta (if using) and cook 3–4 minutes until it renders fat and begins to brown. Add the diced onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- 4
Brown the meat
Increase heat to medium-high. Add the ground beef and ground pork to the pot. Break up the meat with a wooden spoon and spread into a single layer. Let sit undisturbed 2 minutes to brown, then stir and continue cooking until no pink remains and meat develops some brown bits, about 6–8 minutes. Season with 1/2 tsp black pepper and 1 tsp salt as it browns.
- 5
Deglaze and build flavor
Stir in the tomato paste and cook 1–2 minutes to reduce acidity, stirring to coat the meat. Pour in the wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes.
- 6
Simmer the sauce
Add the crushed tomatoes, stock, bay leaf, thyme, oregano, crushed red pepper (if using), remaining 1 tsp salt, and a good turn of black pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 30 minutes, stirring occasionally.
- 7
Finish with milk
After 30 minutes, stir in the milk to mellow the acidity and enrich the sauce. Simmer uncovered on low for another 15–20 minutes until the sauce has thickened to a saucy consistency. Taste and adjust seasoning with salt and pepper as needed. Remove and discard the bay leaf.
- 8
Hold for plating
Keep the sauce warm over very low heat until ready to toss with pasta. If the sauce thickens too much, thin with a splash of reserved pasta water or stock.