This Bolognese pasta sauce takes a while to make but tastes incredible. Of note, the most crucial component is just time. The rest is relatively simple. So if you have a lazy Sunday and want to look forward to a comforting and hearty meal for dinner, opt for this Bolognese pasta sauce. I also use the leftovers to meal prep stuffed pasta shells or lasagna because it freezes very well. Because of these reasons, this is a recipe I keep going back to and you probably will too. I recommend serving this with garlic bread to pick up the sauce and a salad 🥗 for some balance.
2 tablespoons olive oil
2 celery stalks
2 large carrots 🥕
2-3 tablespoons butter 🧈
1 medium onion 🧅
1 pound ground pork or sausage
1 pound ground beef
2 ounces pancetta
1 cup dry white wine
2 cups chicken stock
1 cup whole milk 🥛
2 bay leaves
fresh thyme tied into a herb bunch (or 1/4 teaspoon of dried thyme)
1 teaspoon chili 🌶 flakes (optional)
freshly grated parmesan cheese for serving
salt & pepper to taste
linguine, tagliatelle, or pappardelle pasta
Heat the oil and then put the butter into a large pan over medium-high heat. Cut your pancetta into space pieces and fry until golden brown. Add the soffrito (chopped carrots, onion 🧅, & celery). Next add garlic 🧄 and saute until fragrant (about a minute).
Add beef and pork. Brown just until no longer pink. Add wine and simmer until fully evaporated, about 7-9 minutes on medium high heat.
Stir in tomato paste, Italian seasoning, tomatoes with juice, then add bay leaves and thyme. Break tomatoes up with a spoon. Cover and let simmer for 3 hours on low (make sure the sauce does not boil or it will burn), stirring occasionally. Season with salt & pepper to taste.
Increase heat and bring sauce to a boil for the last 15-20 minutes.
Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
Remove bay leaves. Add milk and heat thoroughly.
Toss pasta with sauce adding about 1/2 cup pasta water to thin out.
Top with fresh parmesan cheese and serve immediately.