Pasta Bolognese

I love making this recipe when I want something comforting without overcomplicating dinner. It is one of those reliable favorites I come back to because the flavors always deliver. If you cook along with me, you will have a delicious result with simple, practical steps.

Ingredients

• 2 tablespoons olive oil
• 4 ounces pancetta or bacon, diced
• 1.5 pounds ground beef (80/20), or a mix of beef and pork
• 1 large yellow onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (like Chianti or Merlot)
• 1 cup whole milk
• 28 ounces crushed tomatoes
• 1 cup beef broth
• 1 bay leaf
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 1 pound tagliatelle, pappardelle, or spaghetti
• Freshly grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes. Drain off any excess fat and set the browned meat aside with the pancetta.
3. Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until softened, about 8-10 minutes.
4. Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
5. Pour in the red wine, scraping the bottom of the pot with your spoon to deglaze and release any browned bits. Bring to a simmer and cook until the wine has mostly evaporated, about 5-7 minutes.
6. Add the whole milk to the pot and bring to a gentle simmer. Cook until the milk has almost completely evaporated, about 10-15 minutes, stirring occasionally. This step adds richness and tenderizes the meat.
7. Return the browned meat and pancetta to the pot. Stir in the crushed tomatoes, beef broth, bay leaf, and freshly grated nutmeg. Season generously with salt and pepper.
8. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring every 30 minutes to prevent sticking. If the sauce becomes too thick, add a splash of water or broth. The longer it simmers, the more flavor it develops.
9. About 20 minutes before serving, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
10. Remove the bay leaf from the Bolognese sauce. Taste and adjust seasoning if needed.
11. Drain the cooked pasta and add it directly to the pot with the Bolognese sauce. Toss to coat the pasta thoroughly.
12. Serve immediately, garnished with plenty of freshly grated Parmesan cheese.