Bolognese Recipe

Heat pan

In a large heavy-bottomed saucepan or Dutch oven, warm the olive oil and butter over medium heat until butter melts and begins to foam.

Add the finely diced onion, carrot and celery. Cook, stirring frequently, until vegetables are soft and translucent, about 8–10 minutes; do not let them brown.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't color.

Add the diced pancetta (or bacon) and cook 3–4 minutes until it releases fat and begins to crisp.

Increase heat to medium-high and add the ground beef and ground pork. Break the meat up with a wooden spoon and spread into an even layer. Let brown without stirring for 2–3 minutes to develop color, then continue to brown and break up until no pink remains, about 6–8 minutes total.

Season the meat with 1 tsp kosher salt and 1⁄2 tsp freshly ground black pepper while cooking. If excess fat accumulates (more than about 2 tbsp), drain off but leave some for flavor.

Pour in the milk and stir, scraping brown bits from the bottom. Simmer gently until most of the milk has evaporated, about 6–8 minutes. This balances acidity and tenderizes the meat.

Stir in the tomato paste and cook 2 minutes to caramelize slightly, deepening flavor.

Add the white wine and simmer until it reduces by about half, about 3–4 minutes, scraping any fond off the pan.

Stir in the crushed tomatoes and stock. Add the bay leaf, dried oregano, dried thyme, remaining 1/2 tsp kosher salt (adjust later), 1/2 tsp black pepper, and red pepper flakes if using.

Bring the sauce to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover with a lid and simmer slowly for 1.5 to 2 hours, stirring occasionally and breaking up any meat clumps. If sauce reduces too much, add a few tablespoons of water or stock.

Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf.

Stir in the chopped fresh parsley and grated Parmigiano-Reggiano. If using, add torn basil leaves. Simmer 2 more minutes to meld flavors.

Serve the Bolognese over freshly cooked tagliatelle, pappardelle or your pasta of choice, or use for lasagna. Spoon sauce over pasta and finish with extra grated Parmigiano-Reggiano and a drizzle of olive oil if desired.