Pasta Bolognese with Garlic Bread

Instructions

1. 1

   Build the Soffritto Base

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the diced pancetta and cook, stirring occasionally, until it's crispy and the fat has rendered, about 5-7 minutes.
   • Add the finely chopped onion, carrots, and celery (the soffritto). Sauté until the vegetables are very soft and translucent, about 8-10 minutes. Avoid browning them to maintain a sweet flavor base.
2. 2

   Brown the Meats and Aromatics

   • Increase the heat to medium-high. Add the ground beef and ground pork to the pot.
   • Using a wooden spoon, break up the meat and cook until it is thoroughly browned with no pink remaining, about 8-10 minutes. Drain off any excess fat.
   • Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens in color, which deepens its flavor.
3. 3

   Deglaze and Add Liquids

   • Pour in the red wine to deglaze the pot, scraping up any flavorful browned bits (fond) from the bottom of the pot.
   • Allow the wine to simmer and reduce by about half, which should take 3-4 minutes.
   • Stir in the crushed tomatoes, beef broth, and whole milk. Add the bay leaf and season with 1.5 tsp salt and 0.5 tsp black pepper. Stir until everything is well combined.
4. 4

   Simmer the Sauce

   • Bring the sauce to a gentle simmer over medium heat. Once it begins to bubble, reduce the heat to the lowest possible setting.
   • Partially cover the pot with a lid, leaving a small gap for steam to escape. This allows the sauce to thicken while preventing it from reducing too quickly.
   • Let the sauce cook slowly for a minimum of 2 hours, stirring every 20-30 minutes to prevent sticking. The longer it simmers, the more tender the meat and richer the flavor will become.
5. 5

   Cook the Pasta

   • About 20 minutes before the sauce is finished, bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
   • Add the tagliatelle and cook according to package directions until al dente (firm to the bite).
   • Before draining the pasta, reserve at least 1 cup of the starchy pasta water. This water is key to finishing the dish.
6. 6

   Combine and Serve

   • Remove and discard the bay leaf from the sauce. Taste the sauce and adjust seasoning with more salt or pepper if needed.
   • Drain the cooked pasta and add it directly to the pot with the bolognese sauce. Toss thoroughly to coat every strand.
   • Add a splash of the reserved pasta water (about 1/4 cup to start) and toss again. The starch in the water helps the sauce emulsify and cling to the pasta, creating a silkier texture. Add more water if needed to reach your desired consistency.
   • Serve immediately in warm bowls, garnished generously with freshly grated Parmesan cheese and chopped fresh parsley.