A classic Italian dish made with fettuccine pasta and a rich, slow-cooked Bolognese sauce. It's just as easy to make a single batch as it is to make a double or triple batch, so consider making more to store in the freezer for a night when you're short on time.
50 minutes
A classic Italian dish made with fettuccine pasta and a rich, slow-cooked Bolognese sauce. It's just as easy to make a single batch as it is to make a double or triple batch, so consider making more to store in the freezer for a night when you're short on time.
tablespoons
tablespoons
Medium Onion, finely chopped
each
Garlic, minced
cloves
Medium Celery, finely chopped
stalks
Medium carrots, finely chopped
each
Crushed Calabrian Chili, chopped
teaspoons
Thyme, finely chopped
tablespoons
0 oz
Ground Pork
0 oz
to taste
cups
Nutmeg, freshly grated
pinches
cups
San Marzano Canned Whole Tomatoes, crushed by hand, with their juice
cups
0 oz
Parmigiano Reggiano Cheese, freshly grated
to taste
1. Sweat the Aromatics
Add the oil and butter to a pot set over medium heat. Once melted, sweat the onions and garlic with a pinch of salt until they’re softened. Then add the chopped celery and carrot to the pot, stirring to ensure they are well coated in the butter and oil. Cook for 10-15 more minutes with another pinch of salt until they’re soft, and starting to brown. Don't rush this step.
2. Cook the Meat
Add the ground beef and pork to the pot, season with a large pinch of salt and a few grinds of fresh black pepper. Break up the meat with a fork, stirring well until both meats have lost their raw color, have broken down, and are taking on a deep golden brown color. Don't rush this step, as the slow caramelization of meat and aromatics is the hallmark of this dish.
3. Add the Wine
Add the wine and let it simmer until it completely reduces. Be sure to stir here to avoid sticking, but a bit of color on the bottom of the pot will contribute to the caramelized flavor.
4. Add the Tomato and Milk
Add the Tomato to the pot and let it simmer. Stir frequently, until the tomato has reduced slightly. Next, add the Milk, stirring thoroughly to combine all ingredients. Grate in a pinch of nutmeg and stir to combine. Add in the Thyme (or your bouquet of other herbs). Reduce the heat to a low simmer, allowing only occasional bubbles to break the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. As the sauce is simmering, you can add some water as needed to make sure it doesn’t stick to the bottom of the pot. Just make sure that after a few hours of cooking, all of the liquid has evaporated away. You’ll know that you’ve evaporated enough liquid when you see no liquid in the bottom of the pot, and that the fat is beginning to separate out. Alternatively, you can cook the sauce in a 300 degree oven, uncovered, stirring every 40 minutes or so to achieve the same result with a little less active stirring.
5. Boil Water
Bring a pot of water to a boil with just enough water to cover the pasta by about an inch or two, then add 1 tablespoon of salt per quart of water. Cook the pasta one or two minutes less than the box says, then drain. Make sure to reserve a cup of pasta water for saucing.
6. Sauce the Pasta
Add the drained pasta to the pot with about a half cup of pasta water. Cook over medium heat while stirring until the pasta is cooked and the sauce has reduced to nicely coat each noodle. If the sauce has become too thick and the pasta is sticking tightly together, add a little more water.
7. Plate and Serve
Taste the pasta for seasoning, adjusting with salt, pepper, or nutmeg if needed. Divide between plates, topping with grated Parmesan cheese, and a sprinkling of herbs if you like, and serve.
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