Description
A traditional Italian Bolognese sauce simmered low and slow for deep, savory flavor. Built from a classic soffritto base, enriched with milk and wine, and finished with butter and pasta water for a glossy texture that clings perfectly to tagliatelle.
Ingredients
2 tablespoons olive oil
2 tablespoons unsalted butter (divided)
1 medium yellow onion, finely diced
1 small carrot, finely diced
1 small celery stalk, finely diced
60 g (2 oz) pancetta or bacon, finely chopped (optional)
400 g (14 oz) ground beef (80–90% lean)
200 g (7 oz) ground pork
2 tablespoons tomato paste
1/2 cup (120 ml) dry white wine
1 cup (240 ml) whole milk, warmed
2 cups (480 ml) passata or crushed tomatoes
1 cup (240 ml) low-sodium beef or chicken stock (plus more as needed)
1 bay leaf
Pinch of ground nutmeg
Fine sea salt and black pepper, to taste
1 Parmesan rind (optional)
500 g (1 lb) tagliatelle or pappardelle
Freshly grated Parmigiano-Reggiano, for serving
Instructions
- Heat olive oil and 1 tablespoon butter in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8–10 minutes.
- Stir in pancetta (if using) and cook 3–4 minutes.
- Add ground beef and pork. Break up with a spoon and cook until browned and no longer pink, 8–10 minutes. Season with salt and pepper.
- Push meat to one side, add tomato paste to the empty spot, and cook for 2 minutes to caramelize. Stir through the meat.
- Deglaze with white wine, scraping up any bits, and simmer until mostly evaporated, 2–3 minutes.
- Stir in warm milk and simmer 3–4 minutes. Add passata, stock, bay leaf, nutmeg, and Parmesan rind (if using).
- Bring to a bare simmer. Reduce heat and cook uncovered for 1 1/2 to 2 1/2 hours, stirring occasionally. Add splashes of stock if it becomes too thick.
- Remove bay leaf and Parmesan rind. Stir in remaining 1 tablespoon butter. Taste and adjust seasoning.
- Cook pasta in well-salted water until al dente. Transfer to sauce with a ladle of pasta water. Toss over medium heat until the sauce clings to the pasta.
- Serve topped with grated Parmigiano-Reggiano.
Notes
For all-beef Bolognese, use 600 g (1 1/3 lb) ground beef and skip the pork.
Add chopped mushrooms with the meat for extra umami.
Use ground turkey thigh and a bit more olive oil for a lighter version.
Oat milk or stock can replace dairy for a dairy-free option.
A pressure cooker can speed up simmering—cook at high pressure for 30 minutes, then reduce sauce as needed.
- Prep Time: 20 minutes
- Cook Time: 1.5 to 2.5 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe with pasta
- Calories: 580
- Sugar: 7g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg