Pasta Bolognese
Pasta Bolognese
Pasta Bolognese
Pasta Bolognese

Pasta Bolognese

David Venable

A taste of Italy can be yours with this classic dish for a hungry crowd.

Bolognese

  • 1/4 cup butter
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 2 garlic cloves, sliced
  • 3 sprigs thyme
  • .5 lbs ground beef
  • .5 lbs ground veal
  • .5 lbs ground pork
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup tomato paste
  • 1/2 cup milk
  • 1/8 tsp nutmeg
  • 1/2 cup dry white wine
  • 2 cups San Marzano tomatoes, crushed

Directions

To prepare the Bolognese, start by preheating the oven to 350°F.
In a large stockpot, add the butter, onion, celery, carrots, garlic, and thyme. Place the stockpot over medium heat and cook until the vegetables are just tender, about 5–8 minutes.
Add the beef, veal, pork, salt, and pepper, then cook (stirring constantly) until the meats are no longer pink, about 5–7 minutes. Put in the tomato paste and cook until mixed in, about 2 minutes.
Turn the heat to high and add the milk and nutmeg. Bring the mixture to a boil, then reduce it to a simmer and cook until the milk has been completely reduced to no more than 1 Tbsp. Pour in the wine and bring it to a boil, then reduce until only about 1 Tbsp remains. Add the crushed tomatoes and bring the mixture to a boil.
Transfer the uncovered stockpot to the oven and cook—stirring every 20 minutes or so—until the sauce is reduced to the consistency of a thick, hot cereal, about 60–90 minutes. Remove from the oven.
To complete the dish, stir the finishing ingredients into the sauce and serve.

Finishing

  • 2 Tbsp butter, chilled
  • 1 Tbsp heavy cream, chilled
  • 1/4 cup basil, chopped
  • 1/4 cup pecorino cheese, grated
  • 2 lbs pappardelle pasta, cooked according to package instructions
  • 2 Tbsp pasta water, reserved from cooked pasta

Cook's Notes

Make the sauce now and enjoy it later! Freeze and then warm it straight from the freezer when you're ready.

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