Classic Bolognese Recipe

Prepare aromatics

Heat a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Add the olive oil and butter. When butter foams, add diced onion, carrot, and celery. Sauté, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook pancetta and brown meat

Add the chopped pancetta and cook 3–4 minutes until it renders fat and begins to brown. Increase heat to medium-high, add ground beef and ground pork, breaking meat into small pieces with a spoon. Brown the meat, stirring occasionally, until no pink remains and most liquid has evaporated, about 8–10 minutes. Season with 1 tsp of salt and 1/2 tsp of freshly ground black pepper while browning.

Add milk and simmer

Reduce heat to medium-low and pour in the milk. Stir and simmer gently until milk is mostly absorbed, about 6–8 minutes. This step mellows acidity and tenderizes the meat.

Deglaze with wine

Increase heat to medium and add the white wine. Scrape up any browned bits from the bottom of the pot. Simmer until the wine is mostly evaporated, about 4–6 minutes.

Add tomatoes and seasonings

Stir in the tomato paste, crushed tomatoes, and stock. Add the bay leaf and dried oregano. Bring the sauce to a gentle simmer, then lower heat so the sauce maintains a bare simmer. Partially cover and cook, stirring occasionally, for at least 1 hour, preferably 1.5–2 hours for deeper flavor. If sauce thickens too much, add a little stock or water.

Finish sauce

Remove the bay leaf. Season to taste with additional salt and pepper (use remaining 1/2 tsp salt and 1/2 tsp pepper as guideline). Stir in chopped fresh basil if using and the 1 tbsp of butter to round out the sauce. Keep warm on very low heat while you cook the pasta.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the linguine and cook according to package directions minus 1 minute for al dente (typically 8–10 minutes depending on brand). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Transfer the drained linguine to the pot with the Bolognese sauce or a large mixing bowl. Toss the pasta with the sauce over low heat for 1–2 minutes, adding reserved pasta water a few tablespoons at a time as needed to achieve a glossy, clingy sauce that coats the noodles. Stir in 1 tablespoon unsalted butter to finish for shine.

Make Parmesan rounds (optional crisp garnish)

Preheat oven to 350°F (175°C) or heat a nonstick skillet over medium. On a parchment-lined baking sheet, place tablespoon-sized mounds of finely grated Parmesan spaced 2 inches apart and flatten slightly into 3-inch circles. Bake 6–8 minutes until edges are golden and cheese has melted into thin discs. Alternatively, cook in skillet ~2 minutes per side until golden. Remove and let cool until crisp.

Plate and garnish

Portion linguine topped with Bolognese onto warmed plates. Top each serving with extra grated Parmesan and a Parmesan round. Sprinkle chopped parsley for color. Serve immediately.