Crafted with a meticulous blend of fresh, local ingredients and a dedication to time-honored cooking techniques, this Bolognese sauce paired with fresh egg pasta captures the essence of true Italian cuisine.
Whether you're a seasoned chef or a passionate home cook, preparing this dish will transport you to the cobblestone streets of Bologna, offering a taste of the rich flavors and rustic charm that define this beloved region. Prepare to wow your dinner guests with a dish celebrated for its depth of flavor and history.
⦁ 1 ¼ lbs. ground beef chuck
⦁ ½ lb. ground pork shoulder
⦁ 4 oz. pancetta, finely chopped
⦁ ½ medium yellow onion, finely chopped
⦁ ½ medium carrot, finely chopped
⦁ 1 rib celery, finely chopped
⦁ Kosher salt and freshly ground black pepper, to taste
⦁ 1 28-oz. can whole peeled tomatoes in juice
⦁ 1/4 cup extra-virgin olive oil
⦁ 2 tbsp. unsalted butter
⦁ 2 tbsp. tomato paste
⦁ ½ cup dry red wine
⦁ 1 lb. fresh egg pasta, such as tagliatelle
⦁ Grated Parmigiano-Reggiano, for serving
1. Prepare Tomato Purée: Place the tomatoes and their juice in a blender; purée until smooth and set aside.
2. Cook Vegetables: In a large, heavy-bottomed pot, heat the oil and butter over medium heat. Add celery, onion, and carrot, season with salt and pepper, and sauté until soft and lightly browned, about 15 minutes. Reduce heat to low and continue cooking until deeply caramelized, about 15 more minutes.
3. Brown the Meats: Increase the heat to medium, add the beef and pork, and break up the meat with a wooden spoon. Cook until the meat starts to brown, about 10 minutes. Add pancetta and cook until its fat renders, about 10 more minutes. Pour in the wine and simmer until evaporated, about 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the tomato purée, reduce heat to low, and simmer the ragù until thick, about 3 hours, stirring occasionally. Season with salt and pepper.
4. Cook Pasta and Serve: Bring a large pot of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain and add to the ragù, tossing to coat well. Serve with grated Parmigiano-Reggiano
🛒 Choosing Ingredients
✔ Tagliatelle – Fresh egg pasta is traditional; wide ribbons hold the sauce beautifully
✔ Ground Beef & Pork – Classic 50/50 mix for depth and balance
✔ Pancetta – Adds richness and savory backbone to the sauce
✔ Onion, Carrot & Celery – Finely chopped soffritto for flavor base
✔ Tomato Paste – Rich, concentrated, and authentic (skip canned tomatoes for true Bolognese)
✔ Whole Milk – Balances acidity and adds silkiness
✔ Dry White Wine – Used to deglaze and build flavor
✔ Olive Oil & Butter – The right fat combo for sautéing and richness
✔ Salt & Pepper – Season in layers
✔ Optional: Nutmeg – A traditional touch for warmth and aroma
✔ Parmigiano Reggiano – For serving
👩🍳 Preparation
✔ Start with Soffritto – Sauté onion, carrot, and celery in oil and butter until golden
✔ Add Pancetta – Render until slightly crisp
✔ Brown the Meat – Add ground meats gradually; break apart and cook until browned
✔ Deglaze with Wine – Simmer until mostly evaporated
✔ Stir in Tomato Paste – Cook until deep red and fragrant
✔ Add Milk – Stir slowly and let it absorb into the sauce
✔ Simmer Low & Slow – 2–3 hours uncovered, adding a bit of stock or water if needed
🔥 Cooking Techniques
✔ Long Simmer is Key – Bolognese builds depth over time
✔ Stir Occasionally – Prevents sticking and thickens sauce naturally
✔ Avoid Excess Liquid – Should coat pasta, not drown it
✔ Toss Pasta in Sauce – Always mix tagliatelle and Bolognese together in the pan before serving
🍳 Balancing Flavors
✔ Meat is the Star – Tomato enhances, not dominates
✔ Milk + Nutmeg – Adds creamy, warming notes that round out the sauce
✔ Salt in Layers – Season the soffritto, meat, and final sauce
✔ Cheese at the End – Grate Parmigiano on top, not in the sauce
📦 Storage
✔ Fridge – Bolognese keeps well for 3–4 days
✔ Freeze – Cool completely and freeze sauce in batches (not pasta)
✔ Reheat Gently – Use low heat and a splash of stock or water to revive texture
✔ Make Pasta Fresh – Tagliatelle is best when freshly cooked
🍽 Serving
✔ Pasta + Sauce = One – Always toss together before plating
✔ Garnish – Parmigiano, black pepper, or a fresh basil leaf
✔ Pairing – Serve with crusty bread and a glass of Sangiovese or Chianti
✔ Occasion – Perfect for family dinners, Sunday lunch, or special gatherings