Classic Bolognese with Ground Beef and Pork

There are a lot of ways to make Bolognese, but this one is my favorite. This is a classic version with ground beef, pork, milk, and a long, slow simmer. You’ll need a heavy-duty lidded pot.

The white wine and milk mellow the tomatoes, the Parmesan rind adds so much flavor, and the long simmer brings it all together into a rich, silky sauce. It’s delicious and one of the primary reasons I can tomatoes all summer. I always make this in my biggest cast iron skillet and don’t have problems. (In case you are worried about the acidity reacting with the iron, etc.) Sometimes I do re-season afterwards. If you have enameled cast iron, that would be perfect.

What You’ll Need

I always make this when I finish a parmesan wedge so I can use the rind. If you don’t have one, that’s okay, but add even more parmesan when you serve it.

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 pound ground beef
• ½ pound ground pork (I prefer using both meats but you can substitute more beef if needed)
• 2 tablespoons tomato paste
• ½ cup dry white wine (chicken broth works if you don’t want to use wine)
• 1 cup whole milk (balances the acidity—2% works if that’s what you have)
• 1 (28-ounce) can crushed tomatoes
• 1–2 bay leaves
• 1 Parmesan rind (optional but adds great flavor)
• Pinch of nutmeg (just a little…too much can overpower)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper, maybe a little more to taste

How to Make

Step 1: Cook the vegetables

Start by heating the olive oil in a large pan. Add your onion, carrots, and celery, and let them soften slowly over medium heat. This combo is called a soffritto in Italian cooking, and it’s the foundation of the sauce.

Don’t rush this step! 5 to 7 minutes is just about right. You want them tender and fragrant, but not browned.

Step 2: Brown the meat

Turn the heat up a bit and add the ground beef and pork. Break it apart with your spoon and let it cook until it’s no longer pink. A little browning on the bottom of the pan is a good thing; it builds flavor.

If the meat gives off a lot of grease, just spoon some out so the sauce doesn’t end up too heavy.

Step 3: Add the tomato paste and wine

Stir in the tomato paste and give it a minute or two to cook. Then pour in the wine, scraping the bottom of the pan as you stir. This picks up all those browned bits from the meat (that’s flavor gold right there).

Let it bubble away until it’s reduced by about half.

Step 4: Stir in the milk

This is the part that surprises a lot of people. Yes, there’s always milk in Bolognese! It’s traditional, and it makes a huge difference. The dairy softens the acidity of the tomatoes and gives the sauce a subtle richness.

Let it simmer until the milk is mostly absorbed.

Step 5: Build the sauce

Now add the crushed tomatoes, bay leaves, Parmesan rind if you have one, nutmeg, salt, and pepper. Give it a good stir. 

Step 6: The long simmer

Cover the pan and reduce the heat so it’s just barely bubbling. Let it go for about an hour, stirring now and then. This slow simmer is what develops that deep, layered flavor. There’s no shortcut here. Be patient!

Step 7: Thicken and finish

After an hour, take the lid off and let the sauce cook uncovered for another 15 to 20 minutes. This thickens it up so it clings to the pasta. Before serving, don’t forget to remove the bay leaves and Parmesan rind.

Taste and adjust the seasoning one last time. You may want a little more salt.

Storage Instructions

Store any leftovers in an airtight container in the fridge for up to 4 days.

This sauce also freezes very well. Let it cool completely, then portion into freezer-safe containers or bags and freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth if it’s too thick.

Serving Suggestions

This sauce is best with sturdy, wide pasta shapes. Tagliatelle and pappardelle are the traditional choices, but fettuccine or rigatoni (my favorite) work well too. A sprinkle of freshly grated Parmesan on top is a must.

I like to serve it with a simple green salad and plenty of homemade crusty bread on the side 

Troubleshooting

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