Fettuccini Bolognese
A real bolognese is a project. It takes hours, but most of that time is just letting it simmer on the stove. This is a meat sauce, not a tomato sauce with meat in it. The process of slowly adding milk, then wine, and then simmering for a long time is what transforms the meat into something incredibly tender.
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 ounces pancetta finely diced
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 1 cup whole milk
- Freshly grated nutmeg
- 1 cup dry red wine like Chianti
- 1 28-ounce can San Marzano whole peeled tomatoes, crushed by hand
- 1 bay leaf
- 1 pound Fettuccini
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil and butter in a large Dutch oven over medium heat.
- Cook diced pancetta until crispy, about 5 minutes.
- Add onion, celery, and carrot. Cook until soft and fragrant, about 10 minutes.
- Add ground beef, pork, and salt. Cook until meat loses raw color but isn't browned.
- Pour in milk and simmer until completely evaporated, stirring frequently.
- Add a pinch of nutmeg.
- Add wine and simmer until evaporated, scraping up bottom bits.
- Add crushed tomatoes and bay leaf, stir to combine.
- Reduce heat to lowest setting and simmer uncovered for 3 hours, stirring every 30 minutes.
- Add small amounts of water if sauce becomes too thick.
- Remove bay leaf and adjust salt to taste.
- Cook fettuccini in salted water until al dente.
- Drain pasta, reserving 1 cup pasta water.
- Toss hot pasta with bolognese sauce, adding pasta water if needed.
- Serve topped with freshly grated Parmesan.
Notes
The sauce can be made ahead and refrigerated for up to 3 days.
The long cooking time is essential for developing flavor.