Classic Beef Bolognese

Ingredients

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 lb ground beef (80/20)
• 4 oz pancetta, finely chopped
• 1 cup dry white wine
• 1 cup whole milk
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 bay leaf
• 1/4 tsp freshly grated nutmeg
• 2 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 1 1/2 lb dry tagliatelle or pappardelle
• 1/2 cup grated parmesan, plus more for serving

Instructions

1. Heat the olive oil and butter in a large, heavy pot or Dutch oven over medium heat until the butter melts.
2. Add the onion, carrot, and celery and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden; this vegetable base is called a soffritto.
3. Add the pancetta and cook for 3 to 4 minutes until it renders some fat and turns slightly golden.
4. Increase heat to medium-high, add the ground beef, and break it up with a wooden spoon; cook for 6 to 8 minutes until no pink remains, then season with the salt and pepper.
5. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer for 4 to 5 minutes until it has mostly evaporated and no longer smells sharply of alcohol.
7. Add the whole milk and simmer for 5 to 6 minutes, stirring occasionally, until it is mostly absorbed; this step tenderizes the meat and rounds out the acidity of the tomatoes to come.
8. Stir in the crushed tomatoes, bay leaf, and nutmeg, and bring to a gentle simmer.
9. Reduce heat to low so the sauce barely bubbles, partially cover the pot, and let it cook for 1 1/2 to 2 hours, stirring every 20 to 30 minutes and adding a splash of water if it gets too thick; the sauce is ready when it is deep in color and the fat has separated slightly at the edges.
10. About 15 minutes before serving, bring a large pot of well-salted water to a boil and cook the tagliatelle according to the package time minus 1 minute, until al dente with a firm bite at the center.
11. Reserve 1 cup of pasta water, then drain the pasta and remove the bay leaf from the sauce.
12. Add the pasta directly to the pot with the bolognese, along with 1/2 cup of the reserved pasta water and the parmesan, and toss over low heat for 1 to 2 minutes until well coated.
13. Taste and adjust salt, then serve immediately in warmed bowls with extra parmesan on top.

Tips

Why You'll Love This

• Deeply savory, restaurant-quality Sunday sauce
• Freezes beautifully for easy future dinners
• A true test of patience that rewards careful beginners

Nutrition

Nutrition values are estimated per serving based on the ingredients used.