Best Bolognese Sauce

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4.89 from 44 votes

Prep Time1

Cook Time4

Course: Main Course

Servings:

Author: Alex Snodgrass

Ingredients

4 ounces diced pancetta
2 flat filet anchovies (packed in oil)
2 cups finely diced yellow onion (from about 1 large onion)
1 cup finely diced carrot (from about 1 large onion)
3/4 cup finely chopped celery (from about 1 large stalk)
4 cloves garlic, minced
1½ pounds ground beef (80/20)
1 pound ground pork
1 pound ground veal
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand (*see notes below)
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
Parmesan cheese rind
2 bay leaves
10 thyme sprigs
1 cup whole milk

For serving:

cooked pasta
freshly grated Parmesan cheese
fresh thyme leaves

Instructions

Heat a large pot or Dutch oven over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat is rendered and the pancetta is just crisp, 4 to 5 minutes.
Add the anchovies, onions, carrots, celery, and garlic and cook, mashing up the anchovies so that they break into a paste-like consistency. Continue to cook, stirring, until the veggies are tender, 5 to 7 minutes.
Add the ground beef, pork, veal, salt, and pepper. Cook, breaking up the meat with the back of a spoon, until the meat is no longer pink, about 7 minutes. Drain off most of the excess fat, if necessary.
Add the wine and cook, stirring, until the wine is reduced by half, about 3 minutes. Add the San Marzano tomatoes, tomato sauce, and tomato paste and stir until well combined. Bring to a boil.
Once the sauce is boiling, reduce to a light simmer over low heat. Add the Parmesan cheese rind, bay leaves, and thyme. Cook, covered and stirring occasionally, until the flavors have melded and the meat is extremely tender and flavorful, at least 4 hours.
About 30 minutes prior to serving, stir in the milk and continue to cook, uncovered and slightly simmering, until ready to serve. Taste and add more salt and pepper to taste, if desired.
Remove and discard the cheese rind, bay leaves, and thyme bundle.
To serve, toss the sauce with cooked pasta. Garnish with freshly grated Parmesan cheese and fresh thyme leaves.

Notes

To "crush" the whole tomatoes, pour into a large bowl and using your hands, carefully squeeze the tomatoes until loosely broken up. They'll continue to fall apart and break down while cooking so you don't have to worry about doing it perfectly.

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