Pasta alla Bolognese
Who doesn't love a good Bolognese pasta? There are many variations on this classic dish, many of which change from house to house. That is really the beauty of Italian cooking. The ingredients for a traditional Bolognese are very simple: ground beef, pork and often veal, celery, carrots, onion, tomato paste, white wine, milk and salt.
Ingredients
- Extra virgin olive oil or butter
- ½ pound ground pork
- ½ pound ground beef
- ½ pound ground veal (optional — if omitting, use ¾ lb each pork and beef)
- 2 tablespoons tomato paste
- 1 pound fresh tagliatelle or pappardelle (or Rustichella dried pasta)
- 2 large carrots, peeled and grated
- 2 stalks of celery, finely chopped
- 1 large yellow onion, chopped
- Whole milk
- Dry white wine
- Freshly grated Parmigiano Reggiano
Instructions
- In a large sauce pan or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add carrots, onion, and celery with a little salt. Cook 5-6 minutes without browning.
- Add the tomato paste and stir through.
- Add the meats, break apart with a wooden spoon. Let lightly brown on both sides, 5-6 minutes.
- Add 2 cups of wine. Add 1½ cups of milk. Stir through and bring to a boil.
- Turn down to low and simmer for at least 2 hours, stirring every 10-15 minutes. Add salt to taste.
- If liquid evaporates too quickly, add milk or water and lower the flame.
- Cook pasta until al dente. Pour into a large bowl and ladle the Bolognese over it. Dress like a salad — not too much sauce. Finish with Parmigiano Reggiano.
💡 James' Tip
The secret to a great Bolognese is patience — at least 2 hours of gentle simmering. The milk adds a subtle sweetness and tenderness to the meat that makes all the difference.
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