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Bologna pasta sauce Recipe

Italian · Main course · 105 min total

A rich, meaty Bolognese sauce slow-simmered with tomatoes, wine, and milk for a classic Italian flavor. Perfect over tagliatelle or your favorite pasta.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 4 cloves garlic, minced
• 1 pound ground beef (80/20)
• 1/2 pound ground pork
• 1 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 pound tagliatelle or fettuccine

Instructions

1. Heat olive oil in a large heavy pot over medium heat. Add onion, celery, and carrots; cook until softened, about 8 minutes. Add garlic and cook 1 minute more.
2. Increase heat to medium-high. Add ground beef and pork, breaking up with a spoon. Cook until browned, about 8 minutes.
3. Pour in wine and stir, scraping up any browned bits. Let simmer until reduced by half, about 3 minutes.
4. Add crushed tomatoes, milk, salt, pepper, and nutmeg. Bring to a simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for 1 1/2 hours until thickened.
5. Meanwhile, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
6. Toss pasta with sauce, adding pasta water if needed for consistency. Serve with grated Parmesan cheese.

Tips

• For best flavor, use a mix of beef and pork. Veal can also be added.
• The sauce freezes well for up to 3 months.
• Serve with freshly grated Parmigiano-Reggiano.

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