Lumache Bolognese Recipe

Bring water to a boil

In a large pot bring 4 liters of water to a rolling boil. Add 2 tablespoons kosher salt once boiling.

Cook lumache

Add 12 oz lumache pasta to the boiling salted water and cook according to package for al dente (usually 9–12 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water before draining.

Drain and keep warm

Drain the pasta and toss lightly with 1 teaspoon olive oil to prevent sticking. Keep warm until ready to combine with sauce.

Prepare aromatics and render pancetta

In a large heavy-bottomed sauté pan or Dutch oven, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter over medium heat until butter foams. Add 3 oz diced pancetta and cook 3–4 minutes until translucent and starting to brown. Add the finely diced onion, carrot, and celery (1 cup, 1/2 cup, 1/2 cup) and a pinch of salt; sweat gently for 8–10 minutes until vegetables are very soft but not browned.

Add garlic and brown meats

Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high and add the ground beef and ground pork. Break the meat up with a spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Incorporate milk

Pour in 3/4 cup whole milk and simmer gently, stirring occasionally, until most of the milk has been absorbed, 6–8 minutes. This mellows acidity and tenderizes the meat.

Deglaze with wine

Add 1/2 cup dry white wine; increase heat to bring to a simmer and scrape any browned bits from the pan. Cook until the wine has mostly evaporated, about 3–4 minutes.

Add tomatoes and seasonings

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste, then add 1 cup low-sodium stock, 1 bay leaf, 1 teaspoon fresh thyme leaves, 1/2 teaspoon dried oregano, and 1/4 teaspoon sugar (if using). Bring to a gentle simmer.

Simmer low and slow

Reduce heat to low and partially cover the pan. Simmer the sauce gently for 45–60 minutes, stirring occasionally, until thickened and flavors meld. If the sauce becomes too dry, add up to 1/2 cup additional stock or reserved pasta water. Taste and adjust salt and pepper.

Finish sauce

Five minutes before serving, remove the bay leaf and stir in 2 tablespoons chopped fresh parsley and 1/2 cup finely grated Parmesan. Correct seasoning with salt and pepper.

Combine pasta and sauce

Add the drained lumache directly into the Bolognese pan. Toss gently over low heat for 1–2 minutes to allow the sauce to coat the grooves and shells; if needed, add reserved pasta cooking water, 1–2 tablespoons at a time, to loosen and create a silky emulsion.

Plate and garnish

Divide the pasta among 4 warmed plates (servings). Finish each portion with an extra sprinkle of grated Parmesan, a scattering of chopped parsley, torn basil leaves if using, and a few grinds of black pepper.