Hearty Bolognese Pasta 🍝 Sauce

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.

Ingredients:

• 2 tablespoons olive oil

• 2 celery stalks

• 2 large carrots 🥕

• 2-3 tablespoons butter 🧈

• 1 medium onion 🧅

• 28 ounces roma tomatoes in juice (I suggest San Marzano)

• 4 cloves garlic, crushed

• 4 tablespoons tomato 🍅paste

• 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

• chopped basil

• salt & pepper to taste

• linguine, tagliatelle, or pappardelle pasta

Instructions:

1. Heat the oil and then put the butter into a large pan over medium-high heat. Cut your pancetta into small pieces and fry until golden brown. Add the soffrito (chopped carrots, onion 🧅, & celery). Next add garlic 🧄 and saute until fragrant (about a minute).

2. 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.

3. 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.

4. Increase heat and bring sauce to a boil for the last 15-20 minutes.

5. Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.

6. Remove bay leaves. Add milk and heat thoroughly.

7. Toss pasta with sauce adding about 1/2 cup pasta water to thin out.

8. Top with fresh parmesan cheese and serve immediately.