| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 2 hr |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 2 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 ounces dried porcini mushrooms, wiped of grit
- 2 tablespoons extra-virgin olive oil
- 1/4 pound pancetta or slab bacon, finely chopped
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 5 garlic cloves, minced
- 4 fresh thyme sprigs, leaves stripped from the stem
- 2 fresh oregano sprigs, leaves stripped from the stem
- 1 fresh rosemary sprig, needles stripped from the stem
- 2 bay leaves
- 1 pound ground pork
- 1 pound ground beef
- 1 cup milk
- 1 (28-ounce) can whole peeled tomatoes, hand-crushed
- 2 cups dry red wine
- Kosher salt and freshly ground black pepper
- 1 pound dry tagiatelle pasta
- 1 handful fresh basil, hand-torn, for garnish
- Freshly grated Parmigiano-Reggiano, for serving
Instructions
- Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
- In a large heavy-bottomed saucepan, heat the olive oil over medium flame. Add the pancetta and saute for 2 minutes to render out the fat. Add the porcinis, onion, celery, carrots, and garlic; stirring to combine. Toss in the thyme, oregano, rosemary, and bay leaves. Cook for 5 to 10 minutes, stirring, until the vegetables are very tender but not browned.
- Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes and wine; season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
- When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well and toss with the Bolognese sauce. Shower with basil and pass grated cheese around the table.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 965 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 43 g |
| Cholesterol | 125 mg |
| Sodium | 1331 mg |
| Serving Size | 1 of 6 servings |
| Calories | 965 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 43 g |
| Cholesterol | 125 mg |
| Sodium | 1331 mg |
Reviews
Needs some work… but just as great. Michael Stice.
Delish!
Very good!!! The best I have had. I have made it three times, modifying a little each time this is what I have learned.
– A mix of dried wild shroom is better
– use whole milk only!
– pork and turkey/chicken will work just as well as beef (hindu safe
– fresh herbs are better, dried will work but you need to cook it longer
– I like bacon better than pancetta
– brown the meat in another pan and deglaze with wine QUICKLY then add to tom sauce
– A mix of dried wild shroom is better
– use whole milk only!
– pork and turkey/chicken will work just as well as beef (hindu safe
– fresh herbs are better, dried will work but you need to cook it longer
– I like bacon better than pancetta
– brown the meat in another pan and deglaze with wine QUICKLY then add to tom sauce
Made this tonight for the family and it was a hit!. I took the advise of several people who said to use 1 cup of milk and 1 cup of wine versus 2. I also think it thickens much quicker with the lid off not on. I really liked the ricotta on it where as some of the family left it off. This is a keeper and makes alot of food.
I love this recipe. I’ve tried a few other bolognese sauces but this is by far the best. Tasty, juicy and well rounded
My whole family loves when I make it.
Whoever messed this one up…try it again. I had to substitute veal from pork, but it turned out fantastic. Thanks again Tyler!
This is a fantastic recipe!
I would recommend using slightly less wine ? perhaps 1 1/2 cups. Other than that, this recipe is fantastic and reasonably easy to make.
This if one of my favorite recipes that I’ve downloaded from the Foodnetwork. It’s easy to make and the flavor is wonderful!
This was really good meat and tomato sauce. It was not Bolognaise, though. I just spent time in Bologna and ate this everyday at lots of different restaurants and trattorias, and though some do use porcinis, there is very little tomato. In fact real Bolognaise is more of a brown meat sauce with just a hint of tomato flavor and color. The thyme, oregano and romsmary arent authentic either. The point is to use fine ingredients so you dont have to mask them with herbs and tomatoes. Anyone who disagrees needs to visit Bologna and then reconsider!