Classic Bolognese

By Ben · cooked up in Sprig

Three hours of low simmering transforms ground beef and pork into something that melts on your tongue rather than chews. The secret trinity of carrot, celery, and onion builds the foundation, while white wine and whole milk create layers of richness that coat every strand of fresh tagliatelle. Steam rises from the bowl carrying aromas of tomato, wine, and slow-cooked meat — Sunday dinner at its most soul-satisfying.

Ingredients

• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced

• 3 tablespoons extra-virgin olive oil
• 1 pound ground beef, 80/20 blend
• 8 ounces ground pork
• 1 cup dry white wine
• 1 cup whole milk
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 1/2 pounds fresh tagliatelle
• 1 cup Parmigiano-Reggiano, freshly grated

Instructions

1. Heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables are softened and lightly golden.
2. Add minced garlic and cook for another minute until fragrant. Push vegetables to one side of the pot.
3. Increase heat to medium-high and add ground beef and pork to the cleared space. Break up meat with a wooden spoon and cook for 8-10 minutes until well-browned and no pink remains.
4. Stir in tomato paste and cook for 2 minutes, allowing it to deepen in color and become fragrant.

1. Pour in white wine, scraping up any browned bits from the bottom of the pot. Let wine simmer for 3-4 minutes until mostly evaporated.
2. Add whole milk and simmer for another 3-4 minutes until it reduces and is mostly absorbed by the meat.
3. Stir in crushed tomatoes, bay leaves, salt, and pepper. Bring to a gentle simmer, then reduce heat to low.
4. Partially cover and simmer for 2.5-3 hours, stirring every 30 minutes and adding water if needed to prevent sticking. The sauce should be thick and rich when done.

1. Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed.
2. Bring a large pot of salted water to boil and cook fresh tagliatelle according to package directions until al dente.
3. Reserve 1 cup pasta cooking water, then drain pasta. Add pasta to the sauce along with 1/2 cup pasta water, tossing to combine.
4. Serve immediately in warmed bowls, topped with freshly grated Parmigiano-Reggiano and additional black pepper.

Chef's tips

Nutrition (per serving, estimated)

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