Instructions
Step 1: In a large heavy-bottomed pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 8–10 minutes. Stir in the garlic and cook for 1 more minute.
Step 2: Add pancetta and cook for 3–4 minutes. Add ground beef and pork. Cook, breaking up the meat, until browned and fully cooked. Season with salt, pepper, oregano, and nutmeg.
Step 3: Stir in tomato paste and cook for 2 minutes. Pour in the wine and cook until mostly evaporated, about 5–7 minutes.
Step 4: Add crushed tomatoes and milk. Reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally. The sauce should be thick and rich.
Step 5: Cook pasta according to package instructions until al dente. Drain and toss with the Bolognese sauce.
Step 6: Serve hot, garnished with chopped parsley and freshly grated Parmesan.
Storage Information
Store Bolognese sauce in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.
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