A slow-simmered family ragù with rich tomato flavor and plenty of Parmesan.
Nonna’s Pasta Bolognese
A comforting, slow-simmered Bolognese with beef, vegetables, tomatoes and Parmesan — made for a big bowl of pasta.
- Prep
- 20 min
- Cook
- 2 hr
- Total
- 2 hr 20 min
- Serves
- 6
- Level
- Medium
This is the kind of pasta I love making when there is time to let the sauce simmer slowly and fill the kitchen with that wonderful, cozy aroma. A good Bolognese is simple food, but the layers of onion, carrot, celery, tomato, wine and beef make it feel incredibly special.
The recipe
Ingredients
For the Bolognese
For Serving
Method
-
1
Heat the olive oil in a large Dutch oven or heavy saucepan over medium heat.
-
2
Add the onion, carrot and celery and cook for 8–10 minutes, stirring often, until very soft. Add the garlic and cook for 30 seconds.
-
3
Add the beef and pork, if using. Season with salt and pepper and cook until browned, breaking the meat into small pieces.
-
4
Stir in the tomato paste and cook for 2 minutes, until it deepens in color.
-
5
Pour in the wine and scrape up any browned bits. Simmer for 3–4 minutes.
-
6
Add the crushed tomatoes, milk, oregano and bay leaf. Bring to a gentle simmer.
-
7
Partially cover and cook over low heat for 1½–2 hours, stirring occasionally. Add a splash of water if the sauce becomes too thick.
-
8
Cook the pasta in well-salted water until al dente. Reserve about 1 cup of pasta water, then drain.
-
9
Toss the pasta with enough Bolognese to coat it beautifully, adding a splash of pasta water if needed.
-
10
Serve with plenty of Parmesan, fresh herbs and a drizzle of good olive oil.
Notes
For the best texture, chop the onion, carrot and celery very finely so they melt into the sauce as it cooks.
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