Italian & Pasta

Sunday Bolognese

Name: Sunday Bolognese
Total time: 3 h
Yield: 6
Ingredients: 1 lb ground beef (80/20); 1/2 lb ground pork; 1 medium onion, finely diced; 2 carrots, finely diced; 3 stalks celery, finely diced; 5 cloves garlic, minced; 1 cup whole milk; 1 cup dry white wine; 28 oz crushed San Marzano tomatoes; 2 tbsp tomato paste; 3 tbsp olive oil; 2 tbsp butter; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp nutmeg; 1 lb tagliatelle or pappardelle; Freshly grated Parmigiano-Reggiano, to serve

⏱ 3 hrs👤 Serves 6

Instructions

Heat olive oil and butter in a large heavy-bottomed pot over medium heat. Add onion, carrot, and celery and cook slowly for about 15 minutes until completely soft and golden, stirring often. Add garlic and cook one minute more.
Add ground beef and pork, breaking up with a wooden spoon. Cook until no pink remains, about 10 minutes. Season with salt, pepper, and nutmeg.
Pour in the milk and let it simmer gently until fully absorbed, about 10 minutes. This is the secret step — it tenderizes the meat beautifully. Add the white wine next and let that cook off as well, another 10 minutes.
Stir in the crushed tomatoes and tomato paste. Bring to a gentle bubble, then reduce heat to the lowest setting. Cook uncovered for at least 2 hours, stirring every 20 minutes. The sauce will thicken and deepen in color and flavor. Add a splash of water if it looks dry.
Cook pasta in well-salted boiling water until al dente. Reserve a cup of pasta water before draining. Toss pasta with the bolognese, adding pasta water as needed to loosen. Serve with a generous shower of Parmigiano.

Notes

This sauce is even better the next day. Make a double batch and freeze half — future you will be very grateful.

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