The Ultimate Pasta Bolognese
This is the ultimate rich & hearty Pasta Bolognese! A slow simmered Italian classic with ground beef, pancetta, and a touch of milk for the most luxurious sauce.
Ingredients
- 2 medium yellow onions chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic
- 2 tbsp extra virgin olive oil
- 1⅓ lbs ground beef 85% lean
- 4 oz pancetta finely diced
- 1 tsp salt
- ½ tsp black pepper
- ½ cup dry red wine
- 2 cups beef broth
- 1 14 oz can crushed tomatoes
- ½ tsp dried oregano
- 1 cup whole milk
- 1 lb pasta for serving
- Fresh basil or parsley optional, for garnish
- Grated Parmigiano Reggiano for serving
Instructions
- Pulse onions in a food processor until finely chopped. Remove. Pulse carrots, celery, and garlic until finely chopped.
- Heat oil in a Dutch oven. Cook all chopped vegetables for 8-10 mins until soft.
- Add ground beef, pancetta, salt, and pepper. Cook 5-10 mins, breaking up meat, until no longer pink.
- Add wine; cook 1-2 mins until nearly evaporated.
- Add broth, crushed tomatoes, and oregano. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 1 hour 30 mins.
- Stir in milk. Simmer partially covered for 35 mins more. Skim fat if desired.
- Cook pasta in salted water. Reserve 1 cup pasta water before draining.
- Toss drained pasta with the sauce, adding pasta water as needed. Garnish and serve with cheese.
Notes
- Pasta Choice: Pappardelle, tagliatelle, or fettuccine are classic choices that hold the sauce beautifully.
- Make Ahead: The sauce can be made 3 days ahead and refrigerated, or frozen for up to 3 months. Reheat gently on the stovetop.
- Wine Tip: Use a dry red wine you enjoy drinking, like a Chianti or Sangiovese.