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Fettuccini Bolognese
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Fettuccini Bolognese

This is real bolognese, a project that requires a few hours of slow simmering until the meat practically melts into a rich, concentrated sauce. The process itself is simple, but patience is key. The layers of flavor are built by reducing each liquid completely before adding the next.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes

Ingredients

  • 4 ounces pancetta finely diced
  • 3 tablespoons unsalted butter plus 1 tablespoon for finishing
  • 1/2 cup chopped onion
  • 2/3 cup chopped celery
  • 2/3 cup chopped carrot
  • 2 cloves garlic minced
  • 1/2 pound ground beef
  • 1/4 pound ground pork
  • 1/4 pound ground veal
  • 1 1/2 teaspoons Diamond Crystal kosher salt plus more to taste
  • Freshly ground black pepper
  • 1 cup whole milk
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup dry white wine
  • 1 28-ounce can San Marzano whole peeled tomatoes
  • ~1 cup beef broth as needed
  • 1 1/4 pounds fettuccini or tagliatelle
  • Freshly grated Parmigiano-Reggiano cheese for serving

Method

  • Cook pancetta in Dutch oven until crispy, 5-7 minutes.
  • Add butter, onion, celery, carrot; cook until soft, 8-10 minutes.
  • Add garlic, cook 1 minute.
  • Add ground meats, salt, pepper; cook until no pink remains.
  • Add milk, simmer until evaporated. Stir in nutmeg.
  • Add wine, simmer until evaporated.
  • Crush tomatoes by hand, add to pot with juice.
  • Reduce heat to lowest setting; simmer 3 hours, stirring every 20-30 minutes.
  • Add beef broth as needed when sauce looks dry.
  • Cook pasta in salted water until al dente.
  • Toss drained pasta with 1 tbsp butter and half the sauce.
  • Serve with extra sauce and Parmigiano-Reggiano.

Notes

Sauce can be made ahead and refrigerated up to 3 days. Freezes well for up to 3 months.