Pasta
Weeknight Bolognese
A rich, meaty sauce with beef, pork, milk and red wine that simmers in about 45 minutes.
- Prep
- 20 mins
- Cook
- 50 mins
- Total
- 1 hr 10 mins
- Serves
- 6
- Level
- Easy
Finely chopped carrot, celery and onion melt into the meat for body, while a splash of milk rounds out the acidity of the tomatoes. Simmering partly covered for 35 minutes gives deep flavor without an all-day wait.
Ingredients
Serves 6
Directions
- Heat the oil in a large Dutch oven over medium heat. Cook the onion, carrot and celery 8 minutes until soft. Add the garlic for 30 seconds.
- Raise the heat to medium-high. Add the beef and pork and cook 8 to 10 minutes, breaking it up, until no pink remains and an instant-read thermometer reads at least 160°F (71°C).
- Stir in the tomato paste and cook 1 minute. Add the wine and simmer 3 minutes until nearly evaporated.
- Add the tomatoes, milk, salt and pepper. Bring to a gentle simmer and cook partly covered 35 minutes, stirring occasionally, until thick.
- Boil the pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- Toss the pasta with the sauce and a splash of pasta water. Serve with Parmesan.
Tips and make-ahead notes
- The sauce freezes well for up to 3 months.
- Use all beef if you do not want pork.
- Make a double batch; it is better the next day.
Nutrition per serving
- Calories
- 640
- Carbohydrates
- 68g
- Protein
- 34g
- Fat
- 24g
- Fiber
- 5g
- Sodium
- 720mg
Estimated. Values change with brands, portion sizes and substitutions.
