This traditional Italian meat sauce is a perfect addition to your favorite pastas. Our favorite way to enjoy this bolognese? With our homemade ravioli (see here for the recipe!). We love it with heartier versions like cheese ravioli or fettuccine. The list of ingredients is uncomplicated – which makes it all the more satisfying to cook & eat. Cooking long and slow maximizes the flavor. Made a day in advance, it’s even better!
Enjoy!
Classic Bolognese
Ingredients
- 2 celery stalks
- 2 carrots
- 2 cloves garlic
- 2 onions
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 1/2 ounces pancetta, very finely chopped or minced
- 2 pounds ground beef
- Kosher salt and freshly ground black pepper
- 1 1/2 cups red wine
- 2 bay leaves
- 2 sprigs thyme, leaves only
- 1 14 ounce can whole San Marzano tomatoes, crushed by hand
- 1 cup whole milk lactose free is fine
- 1 pound pasta of choice
- Freshly grated Parmigiano-Reggiano, for serving
Instructions
- Finely chop the celery, garlic, and onion. Set aside.
- In a large heavy-bottomed saucepan, heat the oil and butter over low to medium heat. Be careful not to let the butter burn. Add pancetta, just to soften it. Then add the celery, carrot, garlic, and onion mixture and stir to coat well. Sweat the vegetables in the pan, stirring occasionally, for 10-12 minutes. you want them to melt and break down. Then add the meat, crumbling it in with your hands as you go. Leave it to sear and take on color. Turn it often with a spoon or a spatula to make sure the meat is browned and has "caught" the bottom of the pan a little.
- Season with the salt and pepper. Add wine and bring to a simmer to cook out the alcohol. Add the bay leaf, thyme, and tomatoes, and stir to combine. Bring the sauce to a boil, then reduce the heat to maintain a gentle simmer and cook until it has reduced slightly, 5 to 10 minutes. Add the milk. Cover the pan, reduce the heat to low, and simmer very gently for 1 to 1/2 hours. Taste and adjust the seasoning.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package, or drop fresh pasta in boiling water for 3-5 minutes until al dente. Drain the pasta.
- Serve the sauce over the pasta, top with a good grating of Parmigiano.
