Pasta Bolognese Recipe

Make the dough

Mound the flours on a clean work surface, make a well in the center and crack the eggs into it. Add the olive oil and salt. Using a fork, gently whisk the eggs and gradually incorporate the flour from the inner walls until a shaggy dough forms. If dough seems too dry, add 1–2 tablespoons water. If too sticky, dust with a little more flour.

Knead and rest

Knead the dough for 8–10 minutes until smooth and elastic. Shape into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten.

Roll and cut

Divide the dough into 4 pieces. Flatten one piece and pass through a pasta machine or roll with a rolling pin to desired thinness (about 1–2 mm). Dust with semolina to prevent sticking. Cut into your preferred shape (tagliatelle, fettuccine or the traditional Messenessi ribbon). Lay the cut pasta on trays dusted with semolina.

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Cook fresh pasta 2–3 minutes (depending on thickness) until al dente. Reserve 1 cup of pasta cooking water just before draining.

Sweat aromatics & brown pancetta

In a heavy-bottomed Dutch oven or wide saucepan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the diced pancetta and cook 3–4 minutes until it releases fat and begins to brown. Add the diced onion, carrot and celery and cook gently for 8–10 minutes until softened and translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Brown the meats

Increase heat to medium-high. Add the ground beef, pork and veal in batches, breaking up with a spoon. Cook until the meat is browned and most liquid has evaporated, about 8–10 minutes total. Season with 1 tsp salt and 1/2 tsp pepper while browning.

Add tomato paste and wine

Stir in the tomato paste and cook 2 minutes to caramelize slightly. Pour in the red wine, scrape up any browned bits from the bottom, and simmer until the wine is mostly reduced, about 4–6 minutes.

Milk and simmer

Stir in the milk and simmer gently for 5 minutes — this softens the acidity and enriches the sauce.

Add tomatoes and stock

Add crushed tomatoes, beef/chicken stock, bay leaves, thyme and rosemary (if using). Bring to a gentle simmer, reduce heat to low, cover partially and simmer very gently for 2 to 3 hours, stirring occasionally. If sauce reduces too quickly, add a splash of stock or water. About halfway through cooking, taste and add up to 1/2 teaspoon sugar if the tomatoes seem too acidic. Adjust salt and pepper to taste.

Finish the ragù

When the ragù is thick, rich and glossy, remove the bay leaves and woody rosemary. Use a spoon to break down any large meat pieces to achieve a cohesive texture. Keep warm until ready to serve.

Combine pasta and sauce: When pasta is cooked and drained (reserve 1 cup pasta water), return the pasta to the pot or place in a wide sauté pan over low heat. Add 1–2 ladlefuls of ragù and 1–2 tablespoons reserved pasta water and toss gently to coat. Add the optional tablespoon of butter and 1/2 cup of grated Parmesan, tossing until the sauce clings to the pasta. Add more pasta water as needed to achieve a silky consistency.

Plate and garnish: Divide the sauced pasta among 4 warm plates. Spoon additional ragù on top as desired. Sprinkle generously with the remaining grated Parmigiano-Reggiano and garnish with chopped parsley. Finish with a drizzle of extra-virgin olive oil and a grind of black pepper.

Serve: Serve immediately with extra aged Parmesan on the side.