Beef & Pork Bolognese Recipe

Prep

Finely dice the onion, carrot and celery (the classic soffritto). Mince the garlic. Remove sausage meat from casings and break into small pieces.

Sauté soffritto

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large, heavy-bottomed saucepan over medium heat. Add the diced onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meats

Increase heat to medium-high. Add the sweet and hot sausage meat, breaking into small pieces. Cook until browned, about 5 minutes. Add the ground beef and ground pork, season with 1 teaspoon black pepper and 1 teaspoon salt, and continue to cook, stirring and breaking up meat, until no pink remains and mixture has some golden fond, about 6–8 minutes.

Deglaze & tomato base

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits with a spoon. Let the wine reduce by half, about 2–3 minutes. Stir in 3 tablespoons tomato paste and cook 2 minutes to caramelize slightly, then add the 28 oz crushed tomatoes, 1/2 cup stock, 2 bay leaves, 1 tsp dried oregano and a pinch (1/4 tsp) red pepper flakes. Stir to combine.

Simmer slowly

Bring sauce to a gentle simmer, then lower heat so it barely bubbles. Partially cover and simmer very gently for at least 45 minutes, preferably 1.5–2 hours, stirring occasionally. If sauce reduces too quickly, add up to 1/2 cup additional stock or water during simmering.

Finish with milk & cheese

About 10 minutes before serving, stir in 1/2 cup whole milk and 3/4 cup grated Parmigiano-Reggiano; simmer uncovered for 8–10 minutes. Remove bay leaves, taste and adjust seasoning with additional salt and pepper as needed. Stir in torn fresh basil just before serving and drizzle 1 teaspoon olive oil on top.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook 12 oz trumpet pasta according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta.

Toss pasta with sauce: Return drained pasta to the pot or a large skillet over low heat. Add a few ladlefuls of the bolognese and 1/4–1/2 cup reserved pasta water as needed; toss until pasta is evenly coated and sauce clings, about 1–2 minutes. Plate and sprinkle with 1/4 cup extra grated Parmigiano-Reggiano and torn basil leaves.

Preheat oven to 400°F (200°C). Slice the baguette lengthwise or into thick slices as preferred.

Mix 4 tablespoons softened butter with 2 teaspoons minced garlic, 2 tablespoons chopped parsley, 2 tablespoons grated Parmigiano-Reggiano and 1/4 teaspoon salt until well combined.

Spread garlic butter evenly over cut sides of bread. Place on a baking sheet and bake until golden and crisp, about 8–10 minutes. For a browned top, broil 1–2 minutes more watching closely. Slice and serve warm alongside pasta.

Spoon pasta onto plates, top with additional sauce if desired, finish with extra grated Parmigiano-Reggiano, torn basil leaves and a light drizzle of extra-virgin olive oil. Serve garlic bread on the side.