Bolognese is a labor of love but it’s great for date night because you can let it simmer all. day. long. So cue my new life as a working mom and I want to make date night dinner… this is what I go to! I make it all in the morning before I get to work (from home, so I leave it on the stove) and then the sauce is perfect by the end of the day. If you work in an office you can always make it on the stove and pop in a crockpot or slow cooker while you’re out of the house, as long as its safe with the manufacturing directions!
My Fave Bolognese Sauce
Ingredients
- 4 oz pancetta diced
- 1 lb ground beef 80/20
- 1 medium yellow or white onion finely diced
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1 14 oz can whole San Marzano tomatoes, crushed by hand
- 1 6 oz can tomato paste
- 1 cup whole milk
- 1/4 tsp nutmeg
- 1 bay leaf
- 1 sprig thyme
- Salt and freshly ground black pepper to taste
- Olive oil for sautéing
- Fresh basil or parsley optional, for garnish
- Grated Parmesan cheese for serving
- 1 lb pasta tagliatelle, pappardelle, or fettuccine
Directions
- Begin by heating a pot over medium heat. Add the diced pancetta and cook for about 5-8 minutes, allowing it to get slightly crisp and fat to render. Remove it from the pot. Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Season with a pinch of salt. Add the garlic and cook for an additional minute.
- Add the ground beef to the pot, breaking it up with a spoon. Cook for about 8-10 minutes until fully browned. Season with salt and pepper.
- Push the meat and vegetables to the side of the pot, and add the 6 oz can of tomato paste in the center. Toast the tomato paste for 5-6 min, stirring frequently, until it turns a deep brick color and begins to caramelize. This step adds a deep, rich flavor to the sauce.
- Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-4 minutes. This deglazing step ensures you capture all the flavor from the pan.
- Add the pancetta back in. Stir in milk and simmer for 5 minutes. After the milk has had time to meld with the meat, add the crushed San Marzano tomatoes, nutmeg, Thyme and bay leaf. Stir everything together and reduce the heat to low.
- Cover the pot and let the sauce gently simmer for at least 1.5 hours up to 8 hours, stirring occasionally. This long, slow cooking process is key to developing the deep, rich flavor typical of Bolognese.
- Right before serving, cook the pasta. Discard the bay leaf and thyme sprig. Toss the pasta, adding a splash of the reserved pasta water if needed Serve topped with freshly grated Parmesan and garnish with fresh basil or parsley if desired.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?