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Pasta with Bolognese Sauce Recipe

Italian · Main course · 105 min total

A classic Italian meat sauce slow-cooked with tomatoes, wine, and milk, served over al dente pasta for a hearty, comforting meal.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 4 garlic cloves, minced
• 1 lb ground beef (80/20)
• 1/2 lb ground pork
• 1 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 1/2 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb dried spaghetti or tagliatelle
• Freshly grated Parmesan cheese for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, and carrots; cook until softened, about 8 minutes. Add garlic and cook 1 minute.
2. Increase heat to medium-high. Add ground beef and pork; cook, breaking up meat, until browned, about 8 minutes.
3. Pour in wine and scrape up browned bits. Simmer until wine reduces by half, about 3 minutes.
4. Stir in crushed tomatoes, milk, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover partially and cook, stirring occasionally, for 1 hour 15 minutes. Adjust seasoning.
5. Meanwhile, cook pasta in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water; drain pasta.
6. Toss pasta with Bolognese sauce, adding pasta water if needed for consistency. Serve with Parmesan cheese.

Tips

• For a richer flavor, use a combination of beef, pork, and veal.
• The sauce can be made ahead and refrigerated for up to 3 days or frozen for 3 months.
• Leftover sauce is excellent on polenta or in lasagna.

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