Description
Make Rustic Classic Italian Pasta Bolognese. Learn my family’s hearty recipe, full of rich flavors and comforting stories. Perfect for a cozy night!
Ingredients
Scale
- Base & Meat for Classic Italian Pasta Bolognese:
- 2 tbsp olive oil
- 4 oz pancetta, finely diced
- 1 lb ground beef (80/20)
- 1 lb ground pork
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- Flavor Boosters & Liquids:
- 2 tbsp tomato paste
- 1 cup dry red wine (like Chianti or Merlot)
- 28 oz can whole peeled tomatoes, crushed by hand
- 1 cup whole milk
- 2 bay leaves
- 1 cup beef broth (plus more if needed)
- 1/4 tsp freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- For Serving & Finishing Touches:
- 1 lb tagliatelle or pappardelle pasta
- Freshly grated Parmigiano-Reggiano, for serving
- Fresh basil, for garnish (optional)
Instructions
- Soffritto & Pancetta Start:: First things first, get your biggest, heaviest pot or Dutch oven on medium heat. Drizzle in a touch of olive oil, then toss in your diced pancetta. Let it crisp up slowly, rendering out all that glorious fat. This is where the magic begins for our Classic Italian Pasta Bolognese! Once golden and crispy, scoop out the pancetta and set it aside, leaving that flavorful fat in the pot. Now, add your finely diced onion, carrot, and celery to the pot. Sauté them gently until they’re soft and fragrant, about 8-10 minutes. This is called the soffritto, and it’s the aromatic backbone of your sauce. Don’t rush this step, seriously; it builds the base flavor.
- Brown the Meats & Build Flavor:: Push your soffritto to one side of the pot and add your ground beef and pork. Break it up with a spoon and brown it thoroughly, letting some lovely crust form. This adds so much flavor to your Classic Italian Pasta Bolognese. Once the meat is nicely browned, drain off any excess fat—I usually just tilt the pot and spoon it out. Stir in your minced garlic and tomato paste, letting the paste cook for a couple of minutes until it deepens in color. This really wakes up its flavor. The kitchen should smell incredible right about now!
- Deglaze & Simmer with Wine:: Pour in the red wine, scraping up all those delicious browned bits from the bottom of the pot. Oh, the sizzle and the smell! Let the wine simmer and reduce by about half, evaporating the alcohol. This concentrates the flavor beautifully for your Classic Italian Pasta Bolognese. It’s a crucial step, don’t skip it! I once got impatient and added the tomatoes too soon, and the sauce just didn’t have that same depth. Learn from my oops moments!
- Add Tomatoes & Milk:: Now, add your whole peeled tomatoes, crushing them with your hands right into the pot. Stir in the milk and bay leaves. Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it do its thing. This is where the patience comes in for Classic Italian Pasta Bolognese. The milk will combine beautifully, creating a tender, rich sauce.
- The Long, Slow Simmer:: Let your Classic Italian Pasta Bolognese simmer for at least 2-3 hours, or even longer if you have the time! Stir occasionally, making sure it’s not sticking to the bottom. If it gets too thick, add a splash of beef broth. This slow cook allows all those flavors to meld and deepen into something truly magical. The sauce should turn a rich, dark red and smell utterly divine. This is where I always sneak a little taste, sometimes burning my tongue a bit, but it’s worth it!
- Finish & Serve:: About 30 minutes before serving, stir in the beef broth, a generous pinch of freshly grated nutmeg, and season with salt and pepper to taste. Cook your chosen pasta in well-salted water until al dente. Drain, reserving some pasta water. Add the cooked pasta directly to the Bolognese sauce, tossing to coat. If it seems a little dry, add a splash or two of that reserved pasta water to loosen it up. Serve immediately with a sprinkle of that reserved crispy pancetta and plenty of freshly grated Parmigiano-Reggiano. A little fresh basil on top? Chef’s kiss! This Classic Italian Pasta Bolognese is pure comfort in a bowl.