Pasta Bolognese Recipe
Make Pasta Bolognese Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sauce
Pasta & To Finish
Method
Sauce
- 1
Prepare aromatics
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and butter. Once the butter melts and begins to foam, add the finely diced onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 7–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Brown the meats
Increase heat to medium-high. Add the chopped pancetta (if using) and cook 2–3 minutes until it renders fat. Add the ground beef and ground pork, breaking the meat up with a wooden spoon. Cook until the meat is well browned and most of the moisture has evaporated, about 8–10 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while browning.
- 3
Develop flavor with tomato paste and wine
Push the meat to the sides of the pot and add the tomato paste to the center. Cook the paste 1–2 minutes, stirring, until it darkens slightly. Stir everything together, then pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce until mostly evaporated, about 3–4 minutes.
- 4
Add tomatoes and liquids
Stir in the crushed canned tomatoes, stock, and milk. Add bay leaf, dried oregano, grated nutmeg, remaining 1 tsp salt, 1/2 tsp black pepper, and sugar if using. Bring the sauce to a gentle simmer.
- 5
Long gentle simmer
Lower heat to maintain a very gentle simmer (barely bubbling). Partially cover the pot with a lid slightly ajar. Simmer for 1.5–2 hours, stirring every 15–20 minutes and breaking up any large meat pieces with the spoon. If the sauce thickens too much, add small splashes of stock or water (or reserved pasta water later) to reach a loose, silky consistency.
- 6
Finish the sauce
About 10 minutes before serving, remove the bay leaf. Stir in the milk if not already added earlier and adjust seasoning with salt and pepper to taste. Taste for acidity and add up to 1/2 tsp sugar if it needs balancing. Stir in torn basil leaves and chopped parsley. Keep warm while you cook the pasta.
Pasta & To Finish
- 7
Cook the pasta
Bring a large pot of water to a rolling boil. Add the kosher salt. Add the dried pasta and cook until al dente according to package instructions, usually 8–10 minutes for fresh-style dried tagliatelle. Reserve about 250 ml (1 cup) of the pasta cooking water before draining.
- 8
Combine pasta and sauce
Add the drained pasta to the Bolognese in the pot (or transfer sauce to the pasta pot). Toss over low heat for 1–2 minutes to marry the pasta and sauce. Add reserved pasta water a little at a time (2–3 tbsp increments) if needed to loosen the sauce and create a glossy coating.
- 9