Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 150g / 5 oz)
  • 2 carrots, finely diced (approx. 100g / 3.5 oz)
  • 2 celery stalks, finely diced (approx. 100g / 3.5 oz)
  • 225g (8 oz) pancetta, diced
  • 500g (1.1 lbs) ground beef (ideally chuck or a blend)
  • 250g (9 oz) ground pork
  • 125 ml (1/2 cup) dry red wine
  • 125 ml (1/2 cup) whole milk
  • 2 (794g / 28 oz) cans crushed tomatoes
  • 1 tbsp tomato paste (15 ml)
  • 2 dried bay leaves
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg
  • 500g (1.1 lbs) dried pasta (tagliatelle)
  • Freshly grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 8-10 minutes.
  2. Add pancetta and cook until crispy, rendering the fat.
  3. Add ground beef and pork, breaking it up with a spoon. Cook until browned all over. Drain off any excess fat.
  4. Pour in red wine and scrape the bottom of the pot to release any browned bits. Let the wine reduce slightly, about 5 minutes.
  5. Stir in crushed tomatoes, tomato paste, milk, bay leaves, oregano, salt, pepper, and nutmeg.
  6. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 3 hours, or up to 4 hours, stirring occasionally to prevent sticking. Adjust seasoning to taste. The sauce should be very thick and rich.
  7. While the sauce simmers, cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  8. Toss cooked pasta with Bolognese sauce. Add a little reserved pasta water if needed to create a creamy consistency. Serve immediately with freshly grated Parmesan cheese.