| Yield: | 4 to 6 servings |
Ingredients
- 2 ounces dried porcini mushrooms, wiped of grit
- 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
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 bay leaves
- 2 sprigs rosemary
- 1 1/2 pound ground pork
- 1 1/2 pound ground beef
- 2 cups milk
- 1 (28-ounce) can crushed tomatoes
- 2 cups dry red wine
- Kosher salt and freshly ground black pepper
- 1 pound dry tagiatelle pasta
- Freshly grated Parmigiano-Reggiano, for serving
- 1 handful fresh basil leaves
- Fresh ricotta cheese
Instructions
- Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
- Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
- In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
- 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 and 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.
- Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1205 |
| Total Fat | 63 g |
| Saturated Fat | 23 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 8 g |
| Sugar | 15 g |
| Protein | 58 g |
| Cholesterol | 183 mg |
| Sodium | 1598 mg |
Reviews
I combined two recipes- I sautéed all the veggies (added a bell pepper) and then puréed. Then I dumped the purée in the pot with two cans crushed San Marzano’s and let it simmer. In another skillet I put in ground turkey and just a bit of oat milk (I have someone that can’t eat dairy nor red meat) and only 1 cup good wine. I honestly let the wine and liquid cook out bc it seemed like a lot of wine, and then added the ground turkey to the veggie sauce pot. Was really good and if you have a veggie person so easy to give them the veggie sauce and then others add the turkey. Not traditional but the taste was great. Made TONS.
I have made this several times. It is always a hit with everyone.
I followed this to a tee except the recommendation of half milk and wine amount. This was a greasy flavorless pot of wasted time and ingredients.
Marcella Hazan would disagree with puréed vegetables for sure also yes cut the milk in the wine and a half… Other than that it’s a good classic Italian recipe without puréeing the vegetables… That’s purely not Italian… Other than that I give it 3 to 4 stars
Have made this recipe many times and it is absolutely fantastic! I do not use the ricotta! Two things I recommend, I only use San Marzano tomatoes and I only use a decent Chianti. Everyone I’ve ever served it to absolutely loved it. I now make a double recipe whenever I have the time to make it, it freezes well!
This Bolognese is delicious! I have a picky 3 year old that won’t eat meat or veggies, so I liked the idea of blending the veggies so they weren’t identifiable. The entire family loved it! I did what the other reviewers did and decreased milk and wine to 1 cup each. I used 2lbs 90% lean ground beef and 1 lb ground pork, and I didn’t think it was greasy at all as others said. I did skim the top a couple of times, but I don’t even think that was necessary. I also forgot the dried mushrooms, so I used about 5 fresh white mushrooms. If I had porcini or crimini, it might have added more depth.
All in all, great recipe. It makes a TON, so next time I might halve the recipe. I froze half and still have a large bowl of leftovers after feeding four people.
Thanks, Tyler!
Cut the wine and milk both down to 1 cup as recommended, plus used 3.5 oz wild mushroom mix instead of dried, and gave this one a try – WOW! Really great recipe! Didn’t need the ricotta, already so good as is…
I wish I had read the reviews 1st. I would have done what others have done. Cut the wine to 1 cup, and the milk to 1 cup. There was too much liquid in this recipe.
My husband and I have been craving bolognese since our trip to Paris and this was delicious! I couldn’t find the porcini mushrooms so I subbed for 2 large cremini mushrooms. I sautéed those, the onion and pancetta with a little butter before adding to the food processor with carrots, celery, garlic. I followed a lot of the comments here and only used 1 cup milk and 1 cup red wine. Simmered for 2 hours and I have a thick, lovely sauce. I did add a 8 oz. can of tomato sauce for a little more tomato taste. Tyler’s recipes are always some of our favorites!
Bulletproof recipe for bolagnese. Beginners do not be intimidated. Takes time, like all good things but we’ll worth it. Will make anyone look like a 5 star chef, divine. Tyler may you live forever.