Bolognese Recipe

Prep vegetables and aromatics

Finely dice the onion, carrot, celery and mince the garlic. Keep all mirepoix components uniform (about 1/4-inch dice) so they cook evenly.

Cook pancetta

In a large heavy-bottomed pot or 12-inch sauté pan over medium heat, add 4 tbs olive oil and 2 tbs butter. When butter melts, add the diced pancetta and cook for 4–6 minutes, stirring occasionally, until rendered and lightly browned.

Sweat vegetables

Add the diced onion, carrot and celery to the pan with a pinch of salt. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic in the last 1–2 minutes and cook until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork in batches, breaking up the meat with a spatula. Cook until the meat is no longer pink and begins to brown, about 8–10 minutes. Avoid overcrowding; if necessary, brown in two batches. Season with 1 tsp salt and 1 tsp black pepper while cooking.

Add milk and nutmeg

Lower the heat to medium. Pour in 1 cup whole milk and add 1 tsp freshly grated nutmeg. Simmer gently, stirring frequently, until most of the milk has evaporated (about 8–12 minutes). This step mellows the acidity and tenderizes the meat.

Deglaze with wine

Pour in 1 cup dry white or red wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until the wine has mostly evaporated, 6–8 minutes.

Add tomato components and stock

Stir in 6 oz tomato paste and cook for 2–3 minutes to deepen its flavor. Add 48 oz crushed tomatoes and 2 cups beef or chicken stock. Mix in 2 bay leaves and 1 tsp dried oregano. Bring to a gentle simmer.

Slow-simmer

Reduce heat to low so the sauce barely simmers. Partially cover the pot and let simmer for 2.5–3 hours, stirring every 15–20 minutes to prevent sticking. If the sauce becomes too thick, add up to 1/2 cup water or stock at a time to reach desired consistency.

Season and finish

About 10 minutes before serving, remove the bay leaves. Stir in 2 tbs unsalted butter and 2 cups grated Parmigiano-Reggiano until melted and incorporated. Taste and adjust seasoning with additional salt, pepper, and up to 1 tsp red pepper flakes if using. Fold in chopped fresh basil and parsley if desired.

Reheat gently if necessary. Serve the Bolognese over cooked pasta (tagliatelle, pappardelle, or spaghetti) or use in lasagna. Portion the sauce into a half pan (serves 10–12) and top with additional grated Parmigiano and chopped parsley or basil. Keep covered in refrigerator for up to 4 days or freeze for up to 3 months.