Bolognese at Home
hwoo.lee•
December 23, 2025
Ingredients (19)
Ingredients (19)
Instructions
Brown the meat
Heat the olive oil (2 Tbsp) in a large, heavy-bottomed pot over medium-high heat. Add the ground guanciale (¼ lb) and cook until it releases its fat and becomes crispy, about 5 minutes.
Add the ground beef (1 lb) to the pot. Break up the meat with a wooden spoon as it cooks until browned all over, about 8-10 minutes.
Build the sauce
Turn the heat down to medium and add the onion (1 large), carrots (2), celery (2 stalks), and garlic (4 cloves). Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
Pour in the red wine (1 cup) and let it simmer until it's mostly evaporated—the pan should look almost dry, about 5 minutes.
Stir in the tomato paste (2 Tbsp) and cook for 2 minutes, stirring frequently, until it darkens in color.
Add the crushed tomatoes (1 28-oz can), milk (1 cup), bay leaves (2), thyme (2 sprigs), and nutmeg (¼ tsp). Season with salt and pepper.
Simmer
Bring the sauce to a simmer, then turn the heat down to low. Let it cook uncovered, stirring occasionally, for about 3 hours. The sauce is ready when it's thick and the flavors have come together beautifully.
Finish and serve
Remove and discard the bay leaves and thyme sprigs. Stir in the heavy cream (½ cup) and cook for an additional 5 minutes. Taste the sauce and add more salt or pepper if needed.
Serve over fresh pasta (tagliatelle or pappardelle work best) with freshly grated Parmigiano-Reggiano on top.