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Weeknight Bolognese

This makes enough sauce for 2 dinners with leftovers that freeze perfectly. It's way better than anything from a jar and doesn't require babysitting the stove all day.
prep time30 minutes
cook time3 hours
total time3 hours 30 minutes
Print Recipe

Ingredients

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 can tomato paste, 6 oz
  • 1 can high-quality crushed tomatoes, 28 oz
  • 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

Instructions

  • Melt butter and olive oil in Dutch oven, crisp pancetta 10-12 minutes.
  • Remove pancetta, pulse onion, carrot, celery, garlic in food processor.
  • Add ground beef and sausage, cook 8-10 minutes until no pink remains.
  • Add minced vegetables, cook 6-8 minutes until soft.
  • Stir in tomato paste, cook 5 minutes until darkened.
  • Add wine, milk, crushed tomatoes, bay leaves, pancetta, parmesan rind.
  • Season with salt and pepper, simmer covered 2.5-3 hours.
  • Remove bay leaves and parmesan rind.
  • Cook pasta in salted water, reserve 1 cup pasta water.
  • Warm bolognese in skillet, add pasta and cream.
  • Simmer 1-2 minutes, toss to combine.
  • Serve with freshly grated parmesan.

Notes

Low and slow cooking is key for rich, deep flavor.