Ingredients (~8 servings)

2 tsp olive oil
2 tsp butter
4 oz pancetta, diced small
2/3 lb ground sirloin (90/10)
2/3 lb ground Italian sausage
1 medium yellow onion, roughly chopped
1 large carrot, peeled and chopped
1 celery rib, chopped
3 garlic cloves, minced
1 small (6 oz) can tomato paste
1 can (28 oz) high-quality crushed tomatoes
1 cup medium-bodied red wine
2/3 cup whole milk
2 bay leaves
1 parmesan rind
Kosher salt
Freshly cracked pepper
10 oz dried pasta, like pappardelle or paccheri
3 cups bolognese sauce (for serving)
1 cup reserved pasta water
1/4 cup heavy cream
Freshly grated parmesan cheese, for serving

Crisp the Pancetta and Prep Your Vegetables

Melt the butter and olive oil in a Dutch oven over medium-low heat. Add the pancetta and cook while stirring occasionally until crispy, about 10-12 minutes.

Don’t rush this – you want real crispy bits, not just cooked through.

Use a slotted spoon to remove the pancetta and transfer to a small bowl.

While the pancetta cooks, add the onion, carrot, celery, and garlic to a food processor and pulse until finely minced. This saves a ton of chopping time and gets everything uniform.

Cook the Ground Meat Low and Slow

Add the ground beef and Italian sausage to the same pot with the rendered pancetta fat. Keep the heat at medium-low.

Cook while stirring often until the meat is cooked through and broken up into small pieces, about 8-10 minutes.

You’re not browning here – just cooking low and slow until no pink remains. The meat should look gray, not browned.

Build the Base with Vegetables and Tomato Paste

Increase heat to medium and add the minced vegetables to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables are soft and the onions look translucent.

Add the tomato paste and really work it into the mixture. Cook until it darkens in color, about 5 minutes.

The paste will start to stick slightly to the bottom – that’s what you want for flavor.

Add Liquids and Simmer for 2-3 Hours

Add the wine and scrape up any browned bits from the bottom of the pot. Add the milk, crushed tomatoes, bay leaves, crispy pancetta, and parmesan rind.

Season with salt and pepper, then reduce heat to low and cover.

Simmer for 2 1/2 to 3 hours, stirring every hour or so. The sauce is done when it’s thick and deep red in color.

Remove the bay leaves and parmesan rind before serving. Taste and adjust seasoning.

Finish the Pasta Bolognese

Cook the pasta in heavily salted water until al dente according to package directions. Reserve 1 cup of pasta water before draining.

Don’t rinse the pasta – you need those starches to help the sauce stick.

Warm 3 cups of bolognese in a large skillet over medium heat. Add the drained pasta directly to the skillet and toss to combine.

Add the cream and a splash of pasta water if needed to loosen things up. Let everything simmer together for 1-2 minutes so the pasta absorbs some sauce.

Serve immediately with freshly grated parmesan on top.