The Best Homemade Bolognese

Name: The Best Homemade Bolognese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ tablespoons unsalted butter; 1 medium sweet onion; 1 carrot; 1 celery rib; ¾ pound ground beef; ¾ pound ground pork; 4 ounces pancetta; Kosher salt and freshly ground black pepper; 2 tablespoons tomato paste; 3 cloves garlic; 2 teaspoons dried oregano; ¼ teaspoon crushed red pepper flakes; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground cinnamon; ¾ cups dry red wine; 1 cup whole milk; 1 (15-ounce) can crushed tomatoes; 2 tablespoons chopped fresh parsley leaves; 1 pound pappardelle pasta

User Reviews

5.0

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8 servings
Course
Main Course

The Best Homemade Bolognese

Iris Warren

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THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!

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Ingredients

Servings

1 ½ tablespoons unsalted butter
1 medium sweet onion diced
1 carrot peeled and diced
1 celery rib diced
¾ pound ground beef
¾ pound ground pork
4 ounces pancetta diced
Kosher salt and freshly ground black pepper to taste
2 tablespoons tomato paste
3 cloves garlic minced
2 teaspoons dried oregano
¼ teaspoon crushed red pepper flakes
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
¾ cups dry red wine
1 cup whole milk
1 (15-ounce) can crushed tomatoes
2 tablespoons chopped fresh parsley leaves
1 pound pappardelle pasta

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Instructions

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add ground beef, ground pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 5-8 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in milk. Bring to a boil; reduce heat and simmer until reduced, about 5 minutes.
Stir in crushed tomatoes. Bring to boil; reduce heat and simmer, covered and stirring occasionally, until thickened and flavors have blended, about 20 minutes.
Stir in parsley; season with salt and pepper, to taste.*
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Serve immediately with bolognese sauce.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.