The Best Homemade Bolognese
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(16)
Ingredients
8 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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Preparation
Chef’s 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.