The Art of Bolognese Perfection

Building the Flavor Foundation

Master the art of rendering pancetta and creating a proper soffritto, learning how to slowly caramelize vegetables without browning to establish the sweet, aromatic base that defines authentic Italian cooking.

Browning and Layering Meat

Develop skills in properly browning ground meat to create fond on the pot bottom while maintaining texture, understanding how to break up meat into ideal-sized pieces for the perfect sauce consistency.

The Milk and Wine Technique

Learn the traditional two-stage liquid addition method that tenderizes meat with milk first, then deglazes with wine, understanding how each liquid contributes distinct qualities to the final sauce character.

Long-Simmer Sauce Development

Practice patience and proper heat management during the extended simmer, discovering how low, gentle cooking transforms separate ingredients into a unified, deeply flavored sauce with remarkable complexity.

Finishing and Emulsification

Perfect the final enrichment with butter and the crucial step of properly combining sauce with pasta using reserved cooking water to create a cohesive, restaurant-quality dish with sauce that clings to every strand.

Secrets to Bolognese Mastery

Meat Selection: Use a combination of ground beef and pork for the most authentic flavor. The 80/20 beef blend provides necessary fat for richness, while pork adds sweetness and depth.

Wine Choice: Choose a dry red wine you would drink, as the quality directly affects the final flavor. Chianti, Sangiovese, or Barolo work beautifully in traditional Bolognese.

The Milk Secret: Adding milk before wine is a traditional technique that tenderizes the meat and adds subtle sweetness, creating a more rounded flavor profile than sauce made without it.

Low and Slow: The long simmer time is essential - don't rush it. The sauce needs 2-3 hours to develop deep, complex flavors as the ingredients meld together.

Make Ahead: Bolognese actually tastes better the next day. Make it ahead and refrigerate overnight, then gently reheat before serving for even more developed flavors.

Freezer Friendly: This sauce freezes beautifully for up to 3 months. Portion into freezer-safe containers for easy weeknight dinners. Thaw in refrigerator overnight before reheating.

Pasta Pairing: Wide, flat noodles like tagliatelle, pappardelle, or fettuccine are traditional choices as they hold the chunky sauce better than thin spaghetti.

Cheese Matters: Always use freshly grated Parmigiano-Reggiano rather than pre-grated cheese. The difference in flavor and texture is remarkable.

Authentic Italian Bolognese Sauce - Slow-Simmered Ragù with Ground Beef, Pancetta, Red Wine, and San Marzano Tomatoes

Name: Authentic Italian Bolognese Sauce - Slow-Simmered Ragù with Ground Beef, Pancetta, Red Wine, and San Marzano Tomatoes
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8 servings
Cuisine: Italian
Ingredients: For the Soffritto Base:; 3 tablespoons extra virgin olive oil; 4 ounces pancetta or bacon, finely diced; 1 large yellow onion, finely chopped; 2 medium carrots, finely chopped; 2 celery stalks, finely chopped; 4 cloves garlic, minced; For the Meat and Sauce:; 1.5 pounds ground beef, 80/20 blend; 8 ounces ground pork; 1 cup whole milk; 1 cup dry red wine, preferably Chianti or Sangiovese; 28 ounces San Marzano tomatoes, crushed by hand; 3 tablespoons tomato paste; 2 cups beef stock, low sodium; 2 bay leaves; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon nutmeg, freshly grated; 2 tablespoons unsalted butter; For Serving:; 1.5 pounds fresh pasta, preferably tagliatelle or pappardelle; Parmigiano-Reggiano cheese, freshly grated; Fresh parsley or basil, chopped; For Special Equipment:; Large heavy-bottomed Dutch oven or pot; Wooden spoon for stirring; Fine grater for nutmeg

The ultimate Bolognese sauce featuring ground beef, pancetta, and San Marzano tomatoes. This classic Italian ragù combines the rich depth of red wine with the sweetness of caramelized vegetables, creating an unforgettable comfort food experience that elevates the classic meat sauce to extraordinary heights perfect for Sunday dinners, romantic meals, or any time you crave the perfect balance of hearty richness and silky texture.

Prep Time

20 Minutes

Cook Time

150 Minutes

Total Time

170 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Soffritto Base:

3 tablespoons extra virgin olive oil

4 ounces pancetta or bacon, finely diced

1 large yellow onion, finely chopped

2 medium carrots, finely chopped

2 celery stalks, finely chopped

4 cloves garlic, minced

For the Meat and Sauce:

1.5 pounds ground beef, 80/20 blend

8 ounces ground pork

1 cup whole milk

1 cup dry red wine, preferably Chianti or Sangiovese

28 ounces San Marzano tomatoes, crushed by hand

3 tablespoons tomato paste

2 cups beef stock, low sodium

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg, freshly grated

2 tablespoons unsalted butter

For Serving:

1.5 pounds fresh pasta, preferably tagliatelle or pappardelle

Parmigiano-Reggiano cheese, freshly grated

Fresh parsley or basil, chopped

For Special Equipment:

Large heavy-bottomed Dutch oven or pot

Wooden spoon for stirring

Fine grater for nutmeg

Instructions

Heat olive oil in a large Dutch oven over medium heat. Add the diced pancetta and cook for 5-7 minutes until the fat renders and edges become crispy, stirring occasionally.

Add the finely chopped onion, carrots, and celery to create the soffritto. Cook for 8-10 minutes, stirring frequently, until vegetables are softened and onions are translucent but not browned.

Add minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.

Increase heat to medium-high and add the ground beef and ground pork. Break up the meat with a wooden spoon and cook for 8-10 minutes until no longer pink and some pieces develop a deep brown color.

Pour in the whole milk and stir to combine. Let it simmer for 5-6 minutes until the milk has almost completely evaporated and is absorbed by the meat.

Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 8-10 minutes until reduced by half and the alcohol has cooked off.

Stir in the crushed San Marzano tomatoes, tomato paste, beef stock, bay leaves, oregano, basil, salt, pepper, and freshly grated nutmeg. Mix thoroughly to combine all ingredients.

Bring the sauce to a gentle boil, then reduce heat to the lowest setting. Partially cover the pot and let simmer for 2 to 3 hours, stirring every 20-30 minutes to prevent sticking. The sauce should reduce by about one-third and develop a thick, rich consistency.

After the long simmer, taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves and stir in the butter until melted and fully incorporated for a silky finish.

Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.

Toss the cooked pasta with the Bolognese sauce, adding reserved pasta water as needed to achieve desired consistency and help the sauce coat the pasta perfectly.

Serve immediately in warm bowls, topped with freshly grated Parmigiano-Reggiano and chopped fresh parsley or basil.

Authentic Italian Bolognese Sauce - Slow-Simmered Ragù with Ground Beef, Pancetta, Red Wine, and San Marzano Tomatoes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Bolognese Perfection

Authentic Italian Bolognese Sauce - Slow-Simmered Ragù with Ground Beef, Pancetta, Red Wine, and San Marzano Tomatoes

Ingredients

Instructions