Ingredients
Method
- In a large pot, cook onion in oil over medium heat until softened, about 3 to 4 minutes.
- Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
- Add beef and pork. Break it up with a wooden spoon, until no pink remains. Drain fat.
- Add the wine and simmer uncovered until evaporated, about 10 minutes. Add milk and simmer uncovered until evaporated, about 8 minutes.
- Stir in tomatoes with juice. Break tomatoes up with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt & pepper to taste.
- Cook pasta according to package directions. Reserve 1 ½ cups of pasta water and drain the pasta well.
- Toss pasta with sauce, adding pasta water to thin it out if needed.
Notes
- For the deepest flavor, allow the bolognese sauce to simmer for at least 2 hours, or even longer, over low heat. The longer it simmers, the more the flavors meld.
- When browning the ground beef and pork, ensure you get a good sear before breaking it up too much. This develops the Maillard reaction, crucial for savory depth.
- If the sauce seems too thick after simmering, I've found that adding a splash of the reserved pasta water helps achieve the perfect consistency, binding the sauce to the pasta beautifully. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When browning the ground beef and pork, ensure you get a good sear before breaking it up too much. This develops the Maillard reaction, crucial for savory depth.
- If the sauce seems too thick after simmering, I've found that adding a splash of the reserved pasta water helps achieve the perfect consistency, binding the sauce to the pasta beautifully. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.