Classic Milk-Braised Bolognese
A traditional, slow-simmered Bolognese built on pancetta, soffritto, and a three-meat blend, gently finished with milk for a rich, silky sauce that clings beautifully to wide pasta.
Ingredients
- 4 oz pancetta, finely minced or pulsed
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 tbsp pre-minced garlic
- 3 lb ground meat (equal parts beef, pork, veal)
- 4 tbsp tomato paste
- 1 cup dry white wine
- 1½–2 cups whole milk, added gradually
- Kosher salt & black pepper, to taste
- Pinch of nutmeg
- Tagliatelle or pappardelle, for serving
- Parmigiano Reggiano, freshly grated
No veal? Use half beef, half pork — still excellent.
Method
- Heat olive oil and butter over medium-low. Add pancetta and cook until rendered and lightly golden, about 6–8 minutes.
- Add onion, carrot, and celery. Cook gently until softened, not browned, about 8–10 minutes. Stir in garlic for 30 seconds.
- Add the meats, breaking gently. Cook until no longer pink and lightly browned, 10–12 minutes.
- Stir in tomato paste and cook until darkened and fragrant, 2–3 minutes.
- Add wine, scraping the pot. Simmer until nearly dry and alcohol has cooked off, 3–5 minutes.
- Lower heat. Add milk gradually, letting it absorb before adding more. Season with salt, pepper, and nutmeg. Barely simmer 2½–6 hours.
- Cook pasta in well-salted water. Toss hot pasta with sauce for 1–2 minutes. Finish with Parmigiano at the table.
Skip butter or oil on the pasta — the sauce does the work.
