How To Make The Best Bolognese Of Your Life

Ingredients

• 1 medium Onion (diced)
• 2 ribs Celery (finely diced)
• 1 medium Carrot (diced)
• 3 pieces Anchovy Fillets (melt into sauce for umami)
• 1 small piece Parmesan Rind (adds depth, remove before serving)
• 1 cup Dry Red Wine (dry, any variety)
• 1 cup Low‑Sodium Beef Stock (no‑salt preferred)
• 0.5 cup Milk (whole or 2%)
• 5 oz Pancetta (trimmed, rendered for fat)
• 56 oz Canned Plum Tomatoes (2 × 28‑oz cans, can be crushed or blended)
• 0.75 lb Ground Chuck (80/20 lean‑to‑fat ratio)
• 0.75 lb Ground Pork (adds richness)
• 2 pieces Bay Leaves (whole, remove before serving)
• 1 lb Dried Pasta (Pappardelle) (non‑egg, tubular)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 pinch Nutmeg (freshly grated if possible)
• to taste Salt
• to taste Black Pepper
• 0.25 cup Heavy Cream (optional) (adds silkiness at the end)

Instructions

1. Dice the vegetables

   Dice the onion, celery ribs, and carrot into very small pieces. A food processor works well for a uniform size.

   Time: PT10M

2. Render the pancetta

   Heat the heavy pot over medium heat, add the pancetta and cook until the fat has rendered and the pieces are lightly browned.

   Time: PT5M

3. Brown the meat

   Increase the heat to medium‑high, add the ground chuck and ground pork to the pot, breaking it up with a wooden spoon or meat masher. Cook until no pink remains.

   Time: PT10M

4. Set meat aside

   Using a slotted spoon, transfer the cooked meat to a bowl and set aside while you cook the vegetables.

   Time: PT2M

5. Sauté vegetables and anchovies

   Add a splash of olive oil to the pot, then add the diced onion, celery, carrot, a pinch of salt, and the three anchovy fillets. Cook over low‑medium heat, stirring occasionally, until the vegetables are very soft and have released their moisture (about 15 minutes).

   Time: PT15M

6. Re‑incorporate meat and deglaze with wine

   Return the browned meat to the pot, pour in 1 cup of dry red wine, and increase the heat to high. Cook, stirring, until the wine has mostly evaporated and the flavor has concentrated (about 5 minutes).

   Time: PT5M

7. Add stock, milk, bay leaves, and parmesan rind

   Stir in the cup of low‑sodium beef stock, ½ cup milk, the two bay leaves, and the parmesan rind. Bring the mixture to a rapid simmer.

   Time: PT5M

8. Oven‑bake the sauce

   Cover the pot with a lid and place it in a pre‑heated oven at 300°F. Bake for 3 hours.

   Time: PT3H

   Temperature: 300°F

9. Uncover and continue baking

   Remove the lid and bake uncovered for an additional 30 minutes to allow the sauce to thicken.

   Time: PT30M

   Temperature: 300°F

10. Optional extra concentration

    If you prefer a richer, more reduced sauce, bake for another 30 minutes uncovered.

    Time: PT30M

    Temperature: 300°F

11. Degrease and finish sauce

    Skim excess fat from the surface with a ladle or paper towel. Remove the bay leaves and parmesan rind. Stir in optional cream if using, and a pinch of freshly grated nutmeg.

    Time: PT5M

12. Cook the pasta

    Bring a large pot of salted water to a boil. Cook the dried pappardelle (or chosen pasta) until 1 minute shy of al dente, about 7 minutes. Reserve 1 cup of pasta water before draining.

    Time: PT7M

    Temperature: boiling

13. Combine pasta and sauce

    Add the drained pasta to the sauce, tossing gently. If the sauce is too thick, add a splash of reserved pasta water. Serve hot with freshly grated Parmesan on top.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

60g

Fat

20g

Fiber

4g