Classic Bolognese Sauce

Classic Bolognese 

A true Bolognese is built from the simplest ingredients, onion, carrot, celery, beef, milk, wine, and tomatoes. However, the magic comes from slow, patient cooking. Hours on the stove turn these straightforward components into a deeply rich ragu that clings perfectly to ribbons of fresh pasta. This is slow Italian cooking at its finest.

Serves

6 to 8

Ingredients

Sauce:

3 tablespoons extra-virgin olive oil

1/2 medium yellow onion, finely chopped

2 medium celery stalks, finely chopped (about 1 cup)

2 medium carrots, peeled and finely chopped (about 1 cup)

2 medium cloves garlic, minced

1 1/2 pounds ground beef (80/20)

1/2 pound ground pork

Kosher salt

Ground black pepper

1 1/2 cups whole milk

1 1/2  cups dry white wine

1 28-ounce can San Marzano tomatoes with juices, crushed by hand

Pasta:

1 pound tagliatelle (fresh or dried), cooked to al dente

2 tablespoons unsalted butter

Freshly grated Parmesan cheese, for serving

Directions:
In a heavy 5-quart Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the celery, carrot and garlic and cook for another 2 minutes without browning.

Add the ground beef and pork. Season generously with salt and pepper. Break the meat apart with a wooden spoon and cook just until it loses its raw color.

Lower the heat and pour in the milk. Simmer gently until it has completely evaporated and only the fat remains, about 15 minutes.

Add the white wine and continue simmering until it, too, has fully cooked off, another 15 to 20 minutes.

Stir in the tomatoes and bring the sauce back to a lazy bubble. Reduce the heat to the lowest gentle simmer, occasional slow bubbles are exactly what you want.

Cook uncovered for 1 ½ to 3 hours. This will allow for the moisture to evaporate and concentrate the flavors and create a rich and silky texture. Check periodically, stirring from time to time. If it starts to dry out, add a splash of water, just enough to prevent sticking. By the end, the water should be gone and the fat will have separated slightly from the sauce.

Taste and adjust seasoning with salt and pepper if needed. Toss hot pasta with 2 tablespoons of butter, then ladle on the sauce. Serve with Parmegian cheese at the table.

HEIRLOOM TOMATO SAUCE (VINE STREET CAFE)

Made in small batches with ripe, sweet heirloom tomatoes, this sauce celebrates the pure, vibrant flavor of peak-season tomatoes, gently simmered with olive oil, garlic, and a touch of sea salt.