How to Make Bolognese Sauce

 

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 large carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 4 ounces pancetta, diced
• 1 pound ground beef (20% fat)
• 1 pound ground pork
• Salt and freshly ground pepper, to taste
• 1 cup dry white wine
• 1 (28 ounces) can whole peeled San Marzano tomatoes, crushed by hand
• 1 cup whole milk
• ½ teaspoon freshly grated nutmeg
• 1 cup heavy cream (optional)
• 1 cup grated Parmesan cheese
• ½ cup chopped parsley

Instructions:

1. Heat the olive oil and butter in a large Dutch oven over medium-high heat until the butter is melted. Add the onion, carrots, and celery and sauté until softened and beginning to caramelize, about 5-8 minutes. Add the garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and remove the soffritto to a plate using a slotted spoon.
2. Add more olive oil, if needed, and add the pancetta. Cook until golden brown, about 5 minutes. Remove the pancetta and reserve.
3. Working in batches so as not to overcrowd the pot, add the ground beef and pork. Season with salt and pepper and cook, breaking up any lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10-15 minutes. You want the meat to caramelize and the brown bits to stick to the bottom of the pot, as that's where all the flavor is!
4. Return the reserved soffritto and pancetta to the pot. Add the white wine and deglaze the pan, scraping up all the browned bits stuck to the bottom. Cook until the wine is mostly evaporated, about 2-3 minutes.
5. Stir in the crushed tomatoes, milk, nutmeg, and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer.
6. Cover and cook, stirring occasionally, for 3-4 hours, or until the liquids have reduced and the sauce is thick. If the sauce is still too runny at this point, you can turn up the heat and boil it down, stirring frequently, until it reduces. Some of the fat will separate and float to the top, making it easy to skim off with a spoon. Discard.
7. Stir in the heavy cream (if using), Parmesan cheese, and parsley. Stir vigorously to emulsify. Taste for seasoning and adjust salt and pepper as needed.
8. Serve tossed with a wide pasta, like tagliatelle or pappardelle.

Notes:

• For a richer flavor, use full-fat milk and heavy cream.
• If you don't have a Dutch oven, you can use a large pot with a heavy lid.
• If you don't have time to simmer the sauce for 3-4 hours, you can simmer it for 1-2 hours instead. The sauce will not be as thick or flavorful, but it will still be delicious.
• If you want a spicier sauce, you can add a pinch of red pepper flakes or a dash of hot sauce to taste.
• You can also add other vegetables to the sauce, such as mushrooms, zucchini, or bell peppers. Just be sure to add them in the last 30 minutes or so of cooking.