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Italian Bolognese Recipe

Italian · Main course · 195 min total

A rich, slow-simmered meat sauce from Bologna, Italy, perfect for tagliatelle or lasagna. This authentic recipe uses a mix of beef and pork for depth.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 1 carrot, finely chopped
• 4 oz pancetta, diced
• 1 lb ground beef (80/20)
• 1/2 lb ground pork
• 1 cup dry white wine
• 1 cup whole milk
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp freshly grated nutmeg
• 1/2 cup grated Parmesan cheese (for serving)

Instructions

1. Heat olive oil in a large heavy pot over medium heat. Add onion, celery, carrot, and pancetta; cook, stirring occasionally, until vegetables are soft and pancetta renders fat, about 10 minutes.
2. Add ground beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 8 minutes.
3. Pour in wine; increase heat to high and cook until liquid evaporates, about 3 minutes.
4. Add milk and nutmeg; simmer until milk evaporates, about 5 minutes.
5. Add crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for 2.5 to 3 hours until sauce thickens and flavors meld. If sauce dries out, add a splash of water.
6. Taste and adjust seasoning. Serve over cooked tagliatelle or use in lasagna, topped with grated Parmesan.

Tips

• For best flavor, use a mix of beef and pork; avoid lean meat.
• Simmer low and slow; do not rush. The sauce improves with longer cooking.
• Refrigerate up to 3 days or freeze for up to 3 months.
• Traditionally served with tagliatelle, not spaghetti.

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