Description
Pasta Bolognese Classic Italian recipe for a rich, slow-simmered sauce. Full of flavor, this dish brings warmth and comfort to any table.
Ingredients
Scale
- Hearty Base:
- 1 lb (450g) ground beef (80/20 fat ratio)
- 1/2 lb (225g) ground pork
- 4 oz (115g) pancetta, finely diced
- Aromatics & Flavor Builders:
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine (like Merlot or Chianti)
- Sauce Essentials:
- 1 cup whole milk
- 28 oz (794g) can crushed tomatoes (San Marzano if possible)
- 1 cup beef broth
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- Finishing Touches:
- 1 lb (450g) fresh tagliatelle or pappardelle pasta
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Brown the Meats with Love:: First things first, get your biggest, heaviest pot or Dutch oven on medium-high heat. Add a tiny splash of olive oil, then toss in your pancetta. Let it crisp up, rendering out all that beautiful fat. Scoop out the crispy bits and set them aside for later – those are gold! Now, add your ground beef and pork to the same pot. Break it up with a spoon and let it brown deeply. This isn’t just about cooking it; it’s about building flavor. I always forget to really get those dark, crusty bits, and it makes a difference, honestly. Drain off most of the excess fat, but leave a little for the next step.
- Build the Aromatic Foundation:: Reduce the heat to medium. Add your finely diced onion, carrots, and celery to the pot. Stir them into that remaining meat fat. Let them soften slowly, stirring occasionally, until they’re translucent and tender, about 8-10 minutes. This is called the ‘soffritto,’ and it’s where the magic starts. Don’t rush this step; I used to crank the heat, and it would just burn the veggies instead of softening them. Add your minced garlic and tomato paste, stirring constantly for another 2 minutes until the tomato paste darkens slightly. You’ll smell it getting sweeter, that’s what you want!
- Deglaze and Add the Liquids:: Pour in your red wine. Oh, the sizzle! Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. This is called deglazing, and it adds incredible depth. Let the wine simmer until it’s almost completely evaporated, about 5 minutes. Then, pour in the whole milk. Yep, milk! Let it come to a gentle simmer and reduce until it’s mostly absorbed, maybe 10-15 minutes. It might look a little curdled at first, but don’t panic – it’ll melt into the sauce eventually. This step is a game-changer for tender meat and a rich sauce!
- Simmer Your Pasta Bolognese Classic Italian to Perfection:: Now for the main event! Stir in your crushed tomatoes and beef broth. Add that tiny pinch of freshly grated nutmeg. Give it a good stir, bring it to a gentle simmer, then reduce the heat to low. Cover the pot, leaving the lid slightly ajar to let some steam escape. Let it simmer for at least 2 hours, but honestly, 3-4 hours is even better. Stir it every 30 minutes or so to prevent sticking. The longer it simmers, the more the flavors meld and deepen. This is where patience really pays off, turning a good sauce into an incredible Pasta Bolognese Classic Italian.
- Cook the Pasta and Finish the Sauce:: About 20 minutes before your sauce is done, bring a large pot of salted water to a rolling boil. Don’t forget to salt the water generously, or your pasta will be bland – I always forget this! Add your fresh tagliatelle or pappardelle and cook according to package directions until al dente. While the pasta cooks, uncover your Bolognese sauce. Give it a taste and adjust seasonings if needed. Stir in a generous handful of freshly grated Parmigiano-Reggiano cheese. It makes the sauce extra luscious.
- Combine and Serve Your Pasta Bolognese Classic Italian:: Drain the pasta, reserving about a cup of the starchy pasta water. Add the cooked pasta directly to the Bolognese sauce in the pot. Toss everything together, adding a splash or two of that reserved pasta water if the sauce seems a little too thick. This helps the sauce cling to the pasta beautifully. Serve immediately in warm bowls, topped with more freshly grated Parmigiano-Reggiano, those crispy pancetta bits you saved, and a sprinkle of fresh parsley if you’re feeling fancy. The rich, savory aroma is just incredible!