Description
This rich and hearty Bucatini Bolognese features a slow-simmered meat sauce made with ground pork, ground chuck, vegetables, red wine, and a touch of milk for creaminess. Served over al dente bucatini pasta and finished with fresh herbs and Parmesan cheese, this classic Italian dish is deeply flavorful and perfect for a comforting meal.
Ingredients
Scale
Sauce Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 4 ounces pancetta or bacon, minced
- 1 cup baby portabella mushrooms, finely chopped
- 5 cloves garlic, finely minced
- 1 medium onion, finely diced
- 2 large carrots, finely diced
- 6 celery ribs, finely diced
- 1 pound ground pork
- 1 pound ground chuck
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 teaspoon red pepper flakes (optional)
- 1/4 cup tomato paste
- 2 cups red wine
- 2 cups chicken stock
- 1 cup milk
- 1 (28 ounce) can crushed tomatoes (such as San Marzano)
- 3–4 small cheese rinds from Parmesan or Pecorino Romano
- 2 teaspoons minced fresh basil, plus more for garnishing
- 2 teaspoons minced fresh thyme leaves
Pasta and Garnish
- 1 pound dry bucatini pasta
- 1/2 cup thinly fresh grated Parmesan or Pecorino Romano cheese
Instructions
- Prepare the vegetable base: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced pancetta and cook until browned and fragrant, about 3 to 5 minutes. Then add the finely chopped mushrooms, garlic, onion, carrots, and celery. Cook slowly, stirring occasionally, until the vegetables are very soft and slightly caramelized, about 20 minutes.
- Brown the meats: In another large pot over medium heat, warm the remaining 2 tablespoons of olive oil. Add the ground pork and ground chuck and cook slowly, stirring frequently. Continue cooking for at least 30 minutes until the meat is browned thoroughly and begins to crisp up. Season generously with kosher salt, freshly ground black pepper, and red pepper flakes if using.
- Add tomato paste: Stir the tomato paste into the browned meat mixture and sauté for 5 minutes to deepen the flavors.
- Deglaze and combine: Pour in 1 cup of red wine to deglaze the meat pot, scraping up any browned bits. Transfer the cooked vegetables from the first pot into the meat pot. Add the remaining 1 cup of red wine and deglaze again, scraping the pot and letting it simmer for about 10 minutes to reduce slightly.
- Add liquids and simmer: Pour in the chicken stock, milk, crushed tomatoes, and add the cheese rinds to the sauce. Lower the heat and let the sauce simmer gently for 2 hours, stirring occasionally to develop a deep, rich flavor.
- Finish the sauce: Remove and discard the cheese rinds. Stir in the minced fresh basil and thyme leaves. Keep the sauce warm while preparing the pasta.
- Cook pasta and combine: Cook the bucatini pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Add the drained pasta directly to the simmering bolognese sauce. Simmer together for 2 minutes, adding reserved pasta water as needed to keep it saucy and well incorporated.
- Serve: Plate the bucatini coated with the bolognese sauce. Finish each serving with a generous sprinkle of freshly grated Parmesan, torn fresh basil leaves, and a drizzle of extra-virgin olive oil.
Notes
- Simmer the sauce gently to allow flavors to meld without burning or sticking.
- Use a full-bodied dry red wine like Chianti or Sangiovese for best flavor.
- For a richer taste, use whole milk or add a splash of cream instead of milk.
- Reserve some pasta water to adjust the sauce consistency when combining with pasta.
- Bucatini pasta is best for this recipe due to its hollow center, which holds the sauce well.
- Cheese rinds add umami and depth but should be removed before serving.
- Optional red pepper flakes provide a slight heat; adjust to taste.
