Bolognese
Weeknight ragu on Tuesday, hand-rolled gravity on Sunday.
Serves
Active40 min
Total3 hr 30
VesselsDUTCH OVEN + PASTA POT
Units
A true soffritto, a splash of wine, and a long slow simmer for a Sunday at home.
Adapted from Marcella Hazan's Bolognese Sauce by Marcella Hazan · Essentials of Classic Italian Cooking, via Leite's Culinaria.
- + soffritto (onion, carrot, celery): a rounder, sweeter base than onion alone
- + pancetta: salty backbone under the meat
- + beef and pork blend: more fat and flavor than beef alone
- + white wine, reduced: acidity and depth before the tomato goes in
- + 3 hour simmer: full flavor development instead of a 15 minute rush
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| 4 oz pancetta, diced | brown pancetta, beef + pork, 10 min · rendered fat, deep color | combine base, 2 min · stir together | simmer low, 3 hr · barely bubbling, stir occasionally | toss + serve, toss pasta through the sauce, finish with parmigiano |
|---|---|---|---|---|
| 1/2 lb ground beef | ||||
| 1/4 lb ground pork | ||||
| 3 tbsp butter, save a knob to toss the pasta | sweat soffritto, 8 min · low, until soft | |||
| 1/2 medium yellow onion, finely diced | ||||
| 1 medium carrot, finely diced | ||||
| 1 stalk celery, finely diced | ||||
| 1 cup dry white wine | deglaze + reduce wine, 5 min · until nearly dry | |||
| 1 cup whole milk | ||||
| 1 1/2 cups passata, tomato puree | ||||
| 1/2 lb tagliatelle, dried | boil + drain, 8 min · al dente | |||
| 1 cup parmigiano reggiano, grated, plus more to finish | ||||