Discover the art of creating a restaurant-quality, authentic Bolognese sauce right in your own kitchen, served beautifully with pappardelle pasta! Known in Italy as ragù alla Bolognese, this iconic meat sauce hails from Bologna and features a delicious combination of pork, beef, pancetta, and San Marzano tomatoes. The result is a deeply flavorful sauce that simmers for hours, allowing the ingredients to meld together for perfection. Get ready to impress your family and friends with this timeless Italian classic!
INGREDIENTS
For the Sauce:
- 1 tablespoon olive oil
- 1 tablespoon salted butter
Soffritto:
- 1 medium yellow or red onion
- 2 medium carrots (or 1 large carrot)
- 1 celery rib
Mince/Meat:
- 4 oz diced pancetta
- 1 lb ground pork
- 1 lb ground beef
Tomato Base:
- 2 cans (28 oz each) San Marzano plum tomatoes, pulsed in a food processor or broken into pieces by hand
- 3 tablespoons tomato paste
- 3/4 cup dry white or red wine (see notes)
- 1/2 cup chicken or beef stock
- 1 cup whole milk
- 1 small Parmigiano Reggiano cheese rind (optional)
Seasonings:
- 3 tablespoons fresh basil, chopped
- 1 generous pinch of nutmeg
- Salt and black pepper to taste
For the Pasta:
- 1 lb dried pappardelle pasta
- 1 cup freshly grated Parmigiano Reggiano cheese
INSTRUCTIONS
- Prepare the Soffritto:
- Finely chop the onion, carrots, and celery using a chef’s knife or pulse them in a food processor until they’re finely chopped.
- Cook the Pancetta:
- In a large cast iron or Dutch oven, heat the olive oil and butter over medium heat. Add the diced pancetta and cook for 3-5 minutes until it starts to crisp.
- Add the Soffritto:
- Stir in the chopped soffritto and cook for 3-4 minutes, adding a generous pinch of salt to enhance the flavors.
- Brown the Meat:
- Add the ground pork and beef to the pot, cooking until the meat is no longer pink and most of the liquid has evaporated.
- Deglaze with Wine and Tomato Paste:
- Pour in the wine and cook for 3-4 minutes, stirring frequently to let the alcohol evaporate. Then add the tomato paste and cook for another 2-3 minutes.
- Simmer with Tomatoes, Milk, and Broth:
- Once the alcohol has cooked off, add the pulsed tomatoes (with their juices), whole milk, and broth. Season with salt, black pepper, and nutmeg. Cover the pot and let it simmer on very low heat for 4-5 hours, stirring occasionally. If using, add the Parmigiano cheese rind at this stage.
- Incorporate Fresh Herbs:
- About 20-30 minutes before serving, stir in the chopped basil. Taste the sauce and adjust the seasoning with additional salt and black pepper as needed.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve about 3/4 cup of pasta water, then drain the pasta.
- Combine Pasta and Sauce:
- Return the drained pasta to the pot, add the reserved pasta water, and mix in the Bolognese sauce along with the freshly grated Parmigiano Reggiano cheese. Stir until everything is well combined.
- Serve:
- Plate the pasta and sauce, and finish with cracked black pepper and additional cheese if desired. Enjoy your delicious homemade Bolognese!
NOTES FOR MAKING BOLOGNESE SAUCE
Best Wine for Bolognese:
- For classic Bolognese, dry white wine is the preferred choice due to its subtle flavor, which complements the sauce without overpowering it. Opt for varieties like Pinot Grigio or Sauvignon Blanc. However, if you prefer red wine, it can also work well. I’ve tested this recipe with Cabernet Franc, and it turned out delicious! Feel free to use any dry red wine you enjoy, such as Cabernet Sauvignon or a dry red blend. Just make sure it’s a good quality wine; avoid cheap cooking wine for the best flavor.
Garlic:
- While garlic is not a traditional ingredient in Bolognese sauce, it can be added if you love its flavor. Consider incorporating 3-4 cloves into the soffritto for an extra layer of taste.
