Description
Master Pasta Bolognese Classic Italian. Slow-simmered, hearty, and full of flavor, this recipe brings Italian comfort to your kitchen.
Ingredients
Scale
- Bolognese Base:
- 1 tbsp olive oil
- 4 oz pancetta, finely diced
- 1 lb ground beef (80/20)
- 1 large onion, finely diced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed San Marzano tomatoes
- 1 cup dry red wine (like Chianti or Merlot)
- 1 cup whole milk
- Flavor Enhancers:
- 2 bay leaves
- 1/4 tsp freshly grated nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- Pasta & Finishing:
- 1 lb tagliatelle or pappardelle pasta
- Parmigiano-Reggiano cheese, freshly grated, for serving
- Fresh parsley, chopped, for garnish
- Optional Touches:
- 1/4 cup heavy cream, stirred in at the very end
Instructions
- Prep Your Soffritto & Pancetta:: First things first, get your mise en place in order. Finely dice your onion, carrot, and celery – we’re talking tiny cubes here, almost like confetti. Mince your garlic. Then, chop your pancetta into small pieces. This step is crucial for building the flavor foundation of your Pasta Bolognese Classic Italian. I always crank some music up for this part; it makes the chopping feel less like a chore and more like the start of something delicious. Don’t rush it; those tiny pieces will practically melt into the sauce.
- Brown the Meats:: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add your chopped pancetta and cook until it’s crispy and has rendered its fat. Scoop out the crispy bits and set them aside – a little chef’s snack, perhaps? Then, add your ground beef to the pot, breaking it up with a spoon. Brown it thoroughly, letting it get a nice crust. This browning adds so much depth to your Pasta Bolognese Classic Italian. I always make sure there are no grey bits left, otherwise, the flavor just isn’t there.
- Sauté the Soffritto:: Drain off any excess fat from the pot, leaving just a tablespoon or two. Reduce the heat to medium-low. Add your diced onion, carrot, and celery to the pot. Sauté them gently, stirring occasionally, until they’re softened and translucent, about 8-10 minutes. This is where the kitchen starts to smell absolutely divine! Don’t let them brown; we’re going for sweet and tender here. Stir in the minced garlic for the last minute, until fragrant. This soffritto is the heart of any good Pasta Bolognese Classic Italian.
- Deglaze & Simmer:: Pour in the red wine, scraping up all those delicious browned bits from the bottom of the pot – that’s flavor, baby! Let the wine simmer until it’s almost completely evaporated, about 5 minutes. Then, add the crushed San Marzano tomatoes, whole milk, bay leaves, a generous pinch of salt, and a tiny grating of fresh nutmeg. Bring the sauce to a gentle simmer, then reduce the heat to low. This is where the magic really starts for your Pasta Bolognese Classic Italian.
- Slow Simmer for Flavor:: Cover the pot, leaving the lid slightly ajar, and let your Pasta Bolognese Classic Italian sauce gently simmer for at least 2 hours, or even 3. Stir it occasionally, making sure it’s not sticking to the bottom. The longer it simmers, the more the flavors meld and deepen, becoming incredibly rich and complex. You’ll notice the sauce thickening and the meat becoming incredibly tender. I’ve definitely made the mistake of rushing this step before, and it just doesn’t taste the same, honestly!
- Cook Pasta & Serve:: About 15 minutes before your sauce is ready, bring a large pot of salted water to a rolling boil. Add your tagliatelle or pappardelle and cook according to package directions until al dente. Drain the pasta, reserving about a cup of the starchy pasta water. Remove the bay leaves from the sauce. Toss the cooked pasta with a generous amount of the Pasta Bolognese Classic Italian sauce, adding a splash of pasta water if needed to loosen it up. Serve immediately with a shower of freshly grated Parmigiano-Reggiano and a sprinkle of fresh parsley. Pure bliss, I tell ya!