Bolognese Sauce

A great Bolognese sauce is all about layering flavors and creating a rich, hearty texture. This recipe focuses on classic knife skills to finely chop, dice, and mince ingredients for a sauce that’s silky, flavorful, and deeply satisfying.

Ingredients:

• 1 medium yellow onion
• 1 medium carrot
• 1 celery stalk
• 3 garlic cloves
• 2 tbsp olive oil
• 1 lb ground beef (80/20 mix)
• 1/2 lb ground pork
• 1/4 lb pancetta
• 1 cup whole milk
• 1 cup dry white wine
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 1/4 cup tomato paste
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1.5 lb tagliatelle, pappardelle, or spaghetti (for serving)
• Grated Parmesan cheese, for serving

Knife Skills Breakdown:

1. Finely dice the mirepoix (onion, carrot, celery):
   1. Peel the onion and make horizontal and vertical cuts before slicing across for an even dice.
   2. Peel the carrot, then cut into thin planks, stack, and slice into thin strips before dicing into small cubes.
   3. Cut the celery into strips and dice finely, matching the size of the carrot and onion for even cooking.
2. Mince the garlic:
   Smash the garlic cloves with the flat side of your knife to peel easily. Use the tip-and-rock technique to mince finely for even distribution in the sauce.
3. Chop the pancetta:
   Stack the slices of pancetta, roll tightly, and slice thinly into ribbons. Then chop crosswise into small pieces.

Instructions:

1. Cook the Pancetta
   Heat a large pot or Dutch oven over medium heat. Add the chopped pancetta and cook for 2–4 minutes, stirring occasionally, until the fat renders and the pancetta begins to crisp. Remove from the pot and set aside.
   
   
2. Brown the Meat
   Add the ground beef and pork to the same pot. Use a wooden spoon to break up the meat and spread it into a uniform layer. Cook, undisturbed, until browned on one side, 4–5 minutes. Stir and continue cooking until browned all over, another 2–3 minutes. Season with salt and pepper.
   
   
3. Add the Mirepoix
   Add the finely diced onion, carrot, celery, and garlic and stir to combine. Cook for 6-8 minutes, stirring occasionally, until softened but not browned.
   
   
4. Deglaze and Simmer
   Pour in the milk, stirring to combine, and simmer until mostly absorbed, about 5 minutes. Repeat the process with the white wine. Stir in the crushed tomatoes, tomato paste, and bay leaf. Reduce the heat to low, cover partially, and let the sauce simmer gently for 2–3 hours, stirring occasionally. Add water as needed to maintain a sauce-like consistency.
   
   
5. Cook the Pasta
   About 20 minutes before the sauce is ready, cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of pasta water.
   
   
6. Finish the Sauce
   Taste the Bolognese and adjust seasoning with salt and pepper. Toss the pasta with the sauce, adding a splash or two of reserved pasta water if needed to loosen it.
   
   
7. Serve
   Divide the pasta among bowls, top with grated Parmesan, and serve immediately.