Italian Stallion Gino Is Back With His Bolognese Masterclass

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 teaspoon Fresh Rosemary (finely chopped)
• 2 medium Carrots (peeled and diced small)
• 2 stalks Celery (diced small)
• 1 large Onion (peeled and diced)
• 300 grams Ground Beef (80% lean, 20% fat)
• 200 grams Ground Lamb (adds richness and flavor)
• 1 cup Full-Fat Milk (whole milk, used to tenderize meat)
• 1 cup Dry Red Wine (use a wine you would drink)
• 2 tablespoons Tomato Paste (concentrated flavor)
• 400 grams Canned Crushed Tomatoes (one standard 14‑oz can)
• 400 grams Fettuccine (dry or fresh, traditional shape for Bolognese)
• 50 grams Pecorino Romano (freshly grated, for finishing)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Sofrito

   Peel and dice the carrots, celery, and onion into small uniform pieces. Set aside.

   Time: PT10M

2. Heat Oil and Add Rosemary

   Place the large pan over medium heat, add 2 tbsp olive oil, then stir in the chopped rosemary. Let it sizzle for about 30 seconds.

   Time: PT1M

   Temperature: Medium

3. Sauté the Sofrito

   Add the diced carrots, celery, and onion to the pan. Cook slowly, stirring frequently, until the vegetables are softened but still retain their color, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium

4. Brown the Meats

   Add the ground beef and ground lamb to the pan. Break up the meat with a wooden spoon and cook until it loses its raw pink color and begins to brown, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium‑High

5. Add Milk and Reduce

   Pour in 1 cup of full‑fat milk, stirring to combine. Let it simmer gently until the milk has completely evaporated, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Deglaze with Wine

   Add 1 cup of dry red wine. Increase the heat slightly and let the wine bubble and reduce for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium‑High

7. Incorporate Tomato Elements

   Stir in 2 tbsp tomato paste, then add the 400 g canned crushed tomatoes. Mix well.

   Time: PT2M

8. Simmer the Bolognese

   Reduce the heat to low, partially cover the pan, and let the sauce simmer gently for 2 hours, stirring occasionally. If the sauce looks too thick, add a splash of water or broth.

   Time: PT2H

   Temperature: Low

9. Cook the Fettuccine

   Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook for about 3 minutes (fresh) or according to package instructions for dry pasta, until al dente.

   Time: PT5M

   Temperature: Boiling

10. Combine Pasta and Sauce

    Using tongs, transfer the cooked fettuccine directly into the simmering Bolognese sauce. Toss gently for 1‑2 minutes so each strand is fully coated.

    Time: PT2M

    Temperature: Low

11. Plate and Finish

    Serve the pasta on warmed plates. Generously sprinkle freshly grated Pecorino Romano over the top, creating a “snow‑capped” appearance.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Fresh Rosemary: dried rosemary (½ tsp)
• Instead of Carrots: parsnips
• Instead of Celery: fennel stalks
• Instead of Onion: shallots
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Ground Lamb: ground pork, ground beef
• Instead of Full-Fat Milk: half‑and‑half, cream (use less)
• Instead of Dry Red Wine: beef broth, red wine vinegar (½ cup)
• Instead of Tomato Paste: tomato purée (½ cup)
• Instead of Canned Crushed Tomatoes: fresh ripe tomatoes, peeled and crushed
• Instead of Fettuccine: tagliatelle, pappardelle
• Instead of Pecorino Romano: Parmigiano-Reggiano, Grana Padano

Equipment Needed

• Large Sauté Pan or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups and Spoons
• Large Pot for Pasta
• Colander
• Box Grater
• Tongs (optional)

Critical Steps — Do Not Skip

• Softening the soffritto without browning
• Fully reducing the milk before adding wine
• Long, gentle simmer of the sauce for at least 2 hours
• Tossing the pasta directly in the sauce rather than draining

Chef Tips from the Video

• Use a high‑quality dry red wine such as Chianti for authentic flavor.
• Add a pinch of freshly grated nutmeg with the milk for subtle warmth.
• If using dry pasta, reserve ½ cup of pasta cooking water to help emulsify the sauce.

Troubleshooting

Storage

Refrigerator: Store sauce in an airtight container for up to 4 days; reheat gently.

Freezer: Freeze sauce in portion‑size bags for up to 3 months; thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Prepare the Bolognese sauce a day ahead; it tastes even better after the flavors meld.
• Cool the sauce completely before refrigerating or freezing.
• Reheat gently over low heat, adding a splash of broth if needed.

Frequently Asked Questions