Strozzapreti Bolognese Recipe

Prepare aromatics

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil and butter. Once butter has melted and foams, add the diced pancetta and cook 3–4 minutes until it releases fat and begins to brown.

Sweat vegetables

Add the finely diced onion, carrot, and celery. Season lightly with 1/4 tsp salt. Cook over medium-low heat, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef and pork to the pot, breaking up with a spoon. Spread into a single layer and let brown for 3–4 minutes, then stir and continue to cook until no pink remains, about 6–8 minutes total. Drain excess grease if there is a large amount, leaving a glossy coating.

Deglaze and simmer

Pour in the milk and stir, letting it simmer until mostly evaporated, about 2–3 minutes. This softens the acidity of the tomatoes. Add the dry white wine and simmer until reduced by about half, 3–4 minutes. Stir in the tomato paste and cook 1 minute to caramelize slightly.

Add tomatoes and stock

Stir in the chopped tomatoes (or passata), beef/chicken stock, bay leaf, thyme or oregano (if using), grated nutmeg, remaining salt and pepper. Bring to a gentle simmer, then reduce heat to low so the ragù barely bubbles. Partially cover and simmer slowly for at least 40 minutes, preferably 1 to 1.5 hours, stirring occasionally. If sauce becomes too thick, add a splash of stock or water.

Finish ragù

Taste and adjust seasoning. Remove and discard the bay leaf. If you prefer a smoother texture, break up any large tomato pieces with the back of a spoon or use an immersion blender for a few pulses — do not overblend. Keep warm until ready to combine with pasta.

Bring a large pot of water to a rolling boil. Add the coarse salt. Add the strozzapreti and cook according to package instructions for al dente (fresh 2–4 minutes, dried 8–10 minutes), stirring occasionally to prevent sticking.

Reserve 120 ml (about 1/2 cup) of pasta cooking water just before draining. Drain the pasta well.

Add drained strozzapreti directly to the ragù in the skillet or pot. Toss over low heat to coat, adding reserved pasta water a little at a time to achieve a silky sauce that clings to the pasta (use 2–4 tbs as needed). Cook together for 1–2 minutes so the pasta finishes cooking in the sauce.

Remove from heat. Stir in 2/3 of the grated Parmesan and the chopped parsley. Drizzle with the finishing olive oil and toss gently to combine.

Divide the strozzapreti Bolognese among warmed bowls. Sprinkle remaining Parmesan and a bit of extra parsley. Grind additional black pepper to taste and serve immediately.