Bolognese sauce is one of my all time favorites, and I order it in most good Italian restaurants. In truth I’ll use it to judge a particular restaurant, as its difficult to find a really good bolognese that seems authentic. Bolognese is not “tomato meat sauce” with tons of tomato and chunks of meat and onions or peppers (that’s more of a Ragu sauce). Rather, its a long, slow simmering sauce with a bit of creamy tomato flavor and very fine ground meat, with a more savory and rich, and almost mild flavor. It is a thicker sauce, just a bit thinner than chili, with savory spices and then milk which adds to its creaminess. I have tried many different recipes and settled on this one for now, adapted from Rachel Ray’s bolognese recipe.
TIPS: These kinds of sauces should never be served piled on top of plain pasta, but rather stirred into the cooked pasta to allow the al-dente pasta to absorb some of the sauce and finish cooking in the sauce. I do however add extra sauce on top prior to serving. Be sure not to boil the sauce instead of simmering as the liquid will evaporate too fast. You just want a low simmer. Do not substitute half and half for the milk as it tends to separate, but you can mix a bit of heavy cream into milk if you like it creamier or if your milk is 1% or 2 %. Adding the parmesan reggiano cheese rind while simmering is optional but it does add amazing flavor. If I don’t have the rind, I have used just a solid 1-2 inch chunk of parmesan in there, which ultimately dissolves.
Pasta Bolognese
Ingredients
- 2 Tbsp olive oil
- 4 oz pancetta diced
- 1 medium carrot finely chopped
- 1 rib celery with leafy top finely chopped
- 1 small onion finely chopped
- 4 garlic cloves finely chopped or minced
- 1 lb 85% or higher ground beef
- 1/2 lb ground veal (or pork)
- 1 bay leaf
- 1/8 tsp nutmeg
- kosher salt and pepper
- 1 C dry white wine
- 5-6 oz tomato paste
- 3 C chicken stock
- rind from a small wedge of parmesan cheese (optional)
- 1 1/2 C whole milk (or 50% heavy cream and water mixed together)
- 2 Tbsp butter
- grated parmesan cheese for serving
- 1 – 1 1/2 lbs pasta (large such as bucatini, tagliatelle, pappardelle)
Instructions
- In a large dutch oven, heat the olive oil over medium heat. Add the pancetta and cook until fat starts to render, about 2-3 minutes. Add the carrots, celery, onion and garlic. Cook, partially covered, for 7-8 minutes to soften the vegetables.
- Add the beef, veal (or pork), bay leaf, nutmeg, 1 tsp salt and 1/2 tsp pepper and cook the meat through, breaking it in to crumbles. Cook until no longer pink but do not brown it.
- Add the wine and simmer until wine is absorbed by the meat. Stir in the tomato paste until incorporated, then add the chicken stock and cheese rind. Stir to blend. Partially cover with offset lid covering about 3/4 of the pot, and simmer on very low heat for 1 hour and 15 minutes, stirring occassionaly. You should still see some bubbles while simmering but not alot. (If sauce gets too thick, add a bit more chicken stock while simmering).
- Remove the lid, add the milk and gently simmer for 40-45 more minutes, stirring occasionally. Remove and discard the bay leaf and cheese rind.
- Cook the pasta in salted water until al-dente. Drain and reserve 1/2 C cooking water. Toss the pasta with the butter.
- If the sauce is too thick, add some reserved pasta water. Taste the sauce and then season with more salt and pepper. (You will need to add more salt than you think to bring out the flavor, at least 1 tsp if not more).
- Pour most of the bolgnese sauce (not all) into the desired amount of pasta and mix together before serving, to allow the pasta to absorb some of the sauce. Spoon into serving bowls, and top with a bit more bolognese, then top with grated parmesan.
- Enjoy!