Spaghetti Alla Bolognese Recipe
Slow-simmered meat sauce of locally raised Stoneface Pastures pork, Knoches beef, pancetta, tomatoes & white wine, topped with Parmigiano-Reggiano
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Ingredients
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Pasta
Bolognese Sauce
To Finish
Method
Pasta
- 1
Boil pasta
Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon coarse salt. Add the spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the spaghetti and keep warm or return briefly to the pot off the heat.
Bolognese Sauce
- 2
Render pancetta and sweat vegetables
In a large, heavy-bottomed pot or Dutch oven over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the diced pancetta and cook 4–5 minutes until fat renders and edges brown. Add the diced onion, carrot, and celery and a pinch of salt. Reduce heat to medium-low and sweat vegetables, stirring occasionally, until softened but not browned, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Brown the meats
Increase heat to medium-high. Add the Stoneface Pastures pork and Knoches beef to the pot. Break up the meat with a wooden spoon and spread it out to allow browning. Cook until the meat has lost its pink color and develops some brown bits, about 7–10 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper as it cooks.
- 4
Tomato paste and deglaze
Push the meat-vegetable mixture to one side, add the 2 tablespoons tomato paste to the exposed bottom of the pot and cook 1–2 minutes, stirring, until it darkens slightly. Stir the paste into the meat. Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the bottom. Let the wine simmer until reduced by about half, 3–5 minutes.
- 5
Add tomatoes, milk, and simmer
Stir in the crushed whole tomatoes, 1 cup stock, 1 cup whole milk, 1 bay leaf, 1 teaspoon dried oregano, and chopped thyme leaves. Add 1 teaspoon granulated sugar if tomatoes taste very acidic. Bring the mixture to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer slowly for at least 1 hour, preferably 1.5–2 hours, stirring occasionally. Longer simmering (up to 3 hours) will deepen flavor. If the sauce becomes too thick, add up to 1/2 cup more stock or reserved pasta water to reach a saucy consistency. Taste and adjust seasoning with salt and pepper.
- 6
Finish sauce
About 10 minutes before serving, remove and discard the bay leaf. Stir in a small knob of butter (optional) for sheen and richness. If the sauce seems loose, simmer uncovered a few minutes to concentrate. If too thick, add reserved pasta water by the tablespoon until desired texture is reached.
To Finish
- 7
Toss pasta with sauce
Add the drained spaghetti to the pot with several large ladlefuls of Bolognese (or transfer sauce to the pasta pot). Toss over low heat for 1–2 minutes so pasta absorbs sauce and flavors. Add reserved pasta water a tablespoon at a time if needed to loosen and create a glossy emulsion.
- 8