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Pasta Bolognese Recipe

Italian · Main course · 90 min total

A rich, slow-simmered meat sauce from Bologna, Italy, served over tagliatelle or spaghetti. This recipe uses a classic combination of ground beef, pancetta, and vegetables for deep flavor.

Ingredients

• 1 tablespoon olive oil
• 2 ounces pancetta, finely diced
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground beef (80/20)
• 1/2 cup dry white wine
• 1 cup whole milk
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 pound dried tagliatelle or spaghetti
• 1/2 cup freshly grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add pancetta and cook until fat renders, about 3 minutes.
2. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are soft, about 8 minutes.
3. Add ground beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes.
4. Pour in wine and cook until evaporated, about 2 minutes.
5. Stir in milk and cook until mostly evaporated, about 3 minutes.
6. Add crushed tomatoes, salt, pepper, and nutmeg. Bring to a simmer, then reduce heat to low. Cook, uncovered, stirring occasionally, for 45-60 minutes until sauce thickens.
7. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
8. Toss pasta with sauce, adding pasta water if needed for consistency. Serve with Parmesan cheese.

Tips

• For best flavor, use a combination of ground beef and ground pork (1/2 pound each).
• Sauce can be made ahead and refrigerated for up to 3 days, or frozen for 3 months.
• Traditionally served with tagliatelle, but any long pasta works.

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