Why add milk to Bolognese sauce?

Milk mellows the acidity of the tomato paste and adds subtle sweetness and richness, creating a smoother, more balanced sauce characteristic of traditional Bolognese.

How long should Bolognese simmer?

A proper Bolognese benefits from 2–4 hours of slow simmering on low heat to develop flavor, though 45 minutes produces an acceptable result if time is limited.

Can I use ground pork or veal instead of beef?

Yes. A blend of beef and pork is traditional in some regions. Veal produces a lighter sauce. Avoid lean cuts; 80/20 ground beef is ideal for fat and flavor.

Should I brown the meat before adding other ingredients?

Yes. Brown the pancetta first to render fat, then brown the ground beef thoroughly to develop fond and flavor before adding vegetables and aromatics.

Can I make this ahead or freeze it?

Yes. Bolognese freezes well for up to 3 months and tastes even better after a day in the refrigerator as flavors meld. Reheat gently on low heat, adding water if needed.

Classic Pasta Bolognese Recipe

Name: Classic Pasta Bolognese Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 oz pancetta, cubed; 1 tbsp olive oil; 1 medium onion, finely diced; 1 large carrot, finely diced; 1 celery stalk, finely diced; 3 cloves garlic, minced; 1 lb 80/20 ground beef; 2 tbsp tomato paste; 1 cup whole milk; 1 cup dry white wine; 1 cup chicken stock; 1 (28 oz) can San Marzano tomatoes, crushed; 1 cup tomato passata; 1 parmesan cheese rind; Fresh herbs (like basil or parsley); Salt, to taste; Freshly ground black pepper, to taste; 1 lb pappardelle pasta; Parmesan cheese, for serving

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Classic Pasta Bolognese Recipe | CookOS

Ingredients

4 oz pancetta, cubed
1 tbsp olive oil
1 medium onion, finely diced
1 large carrot, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
1 lb 80/20 ground beef
2 tbsp tomato paste
1 cup whole milk
1 cup dry white wine
1 cup chicken stock
1 (28 oz) can San Marzano tomatoes, crushed
1 cup tomato passata
1 parmesan cheese rind
Fresh herbs (like basil or parsley)optional
Salt, to taste
Freshly ground black pepper, to taste
1 lb pappardelle pasta
Parmesan cheese, for serving

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Instructions

1
In a large Dutch oven or heavy-bottomed pot over medium heat, add olive oil and the cubed pancetta. Cook until the fat has rendered and the pancetta is crispy.
2
Add the finely diced onion, carrot, and celery (soffritto) to the pot. Sauté for 8-10 minutes until the vegetables are soft and translucent.
3
Stir in the minced garlic and cook for another minute until fragrant.
4
In a separate large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Season with salt and freshly ground black pepper.
5
Once the beef is well-browned, stir in the tomato paste and cook for 2-3 minutes to deepen the flavor.
6
Add the browned beef mixture to the pot with the soffritto and stir to combine.
7
Pour in the milk and bring to a simmer. Cook, stirring occasionally, until the milk has reduced and created a glaze on the meat.
8
Pour in the white wine and cook until it has mostly evaporated, scraping up any browned bits from the bottom of the pot.
9
Add the chicken stock, crushed San Marzano tomatoes, tomato passata, and the parmesan rind. Stir everything together.
10
If using, add fresh herbs. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 2.5 to 3 hours, stirring occasionally.
11
When ready to serve, cook the pappardelle pasta in a large pot of salted boiling water according to package directions. Before draining, reserve about 1 cup of the pasta water.
12
In a large pan, combine the cooked pasta with enough bolognese sauce to coat. Add a splash of reserved pasta water and toss vigorously to emulsify the sauce.
13
Serve the pasta immediately, topped with extra bolognese sauce and a generous amount of freshly grated Parmesan cheese.