Bucatini Bolognese

• Preparation Time: 15 minutes

• Cooking Time: 1 hour 30 minutes (including simmering)

• Total Time: About 1 hour 45 minutes

• Difficulty: Moderate

• Servings: 4–6 servings

• Cuisine: Italian

• Dish Type: Main Course

---

Ingredients

For the Bolognese Sauce:

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

• 1 small yellow onion, finely chopped

• 1 medium carrot, peeled and diced

• 1 celery stalk, finely diced

• 2 cloves garlic, minced

• 1 pound (450g) ground beef (80–85% lean)

• 1/2 pound (225g) ground pork (or Italian sausage, casings removed)

• Salt and black pepper, to taste

• 2 tablespoons tomato paste

• 1/2 cup whole milk

• 1/2 cup dry white wine or red wine (Chianti, Pinot Grigio, or Sangiovese)

• 1 (28 oz) can crushed tomatoes

• 1 bay leaf

• 1/4 teaspoon ground nutmeg (optional)

• 1 teaspoon dried oregano or thyme (optional)

For the Pasta:

• 1 pound (450g) bucatini pasta

• Salt, for boiling water

• Fresh basil or parsley, for garnish

• Grated Parmesan or Pecorino Romano cheese, for serving

---

Equipment Needed

• Large Dutch oven or heavy-bottomed pot

• Wooden spoon or spatula

• Pasta pot

• Strainer

• Chef’s knife and cutting board

• Measuring cups and spoons

---

Step-by-Step Instructions

Step 1: Prepare the Base

In a large Dutch oven, heat the olive oil and butter over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for 8–10 minutes until softened and lightly golden — this mixture is the soffritto, the aromatic backbone of many Italian sauces.

Add the minced garlic and cook for another 30 seconds until fragrant.

---

Step 2: Brown the Meat

Increase the heat to medium-high. Add the ground beef and pork to the pot. Season with salt and pepper. Cook for 8–10 minutes, breaking up the meat with a wooden spoon, until browned and no longer pink.

Tip: Don’t rush this step. Browning the meat well adds a lot of depth to the sauce.

---

Step 3: Add Tomato Paste, Wine & Milk

Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly.

Add the wine and scrape the bottom of the pot to deglaze. Let it simmer until the wine has mostly evaporated — about 3 minutes.

Pour in the milk and cook for another 2 minutes. The milk helps to tenderize the meat and balances acidity.

---

Step 4: Add Tomatoes and Simmer

Add the crushed tomatoes, bay leaf, optional nutmeg, and dried herbs. Bring the sauce to a gentle boil, then reduce heat to low and simmer uncovered for at least 45 minutes, preferably up to 1 hour 15 minutes, stirring occasionally.

The sauce should be thick, rich, and glossy. If it gets too thick, add a splash of water or broth.

Optional tip: For an extra velvety texture, add a tablespoon of heavy cream near the end of cooking.

---

Step 5: Cook the Bucatini

While the sauce finishes simmering, bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, according to package instructions (usually about 9–11 minutes).

Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.

---

Step 6: Combine Pasta and Sauce

Remove the bay leaf from the sauce. Taste and adjust seasoning.

Add the cooked bucatini directly into the sauce and toss well to coat. Add a splash of reserved pasta water if the sauce needs loosening.

---

Step 7: Serve and Garnish

Plate the pasta in bowls. Top generously with grated Parmesan or Pecorino Romano and a sprinkle of fresh parsley or basil. Serve hot with crusty bread and a glass of wine.

---

Serving Suggestions

• Salad pairing: A simple arugula salad with lemon vinaigrette balances the richness.

• Side dish: Garlic bread or focaccia makes a great side.

• Wine pairing: Try a medium-bodied red like Chianti, Barbera, or Sangiovese.

---

Tips & Variations

Tips:

• Simmer low and slow: Bolognese gets better with time. The longer it simmers, the deeper the flavor.

• Don’t skip the milk: It adds creaminess and softens the acidity of the tomatoes.

• Use bucatini: Its hollow center helps trap sauce — every bite is packed with flavor.

• Make ahead: The sauce can be made a day in advance — it actually tastes better the next day!

Variations:

• Add pancetta: Sauté 2–3 oz diced pancetta with the vegetables for extra depth.

• Make it spicy: Add a pinch of red chili flakes for heat.

• Swap meat: Use ground turkey or lamb for a twist on the classic.

• Vegetarian option: Use lentils or chopped mushrooms instead of meat and vegetable broth instead of milk.

---

Make-Ahead and Storage

To Store:
Keep leftovers in an airtight container in the refrigerator for up to 4 days.

To Reheat:
Warm gently on the stovetop over medium heat or in the microwave in 1-minute intervals.

To Freeze:
Freeze the sauce (not the pasta) in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat before tossing with fresh pasta.

---

Nutrition Information (Per Serving – based on 6 servings)

Note: Nutrition will vary depending on exact ingredients and portions used.

• Calories: 560 kcal

• Protein: 28g

• Carbohydrates: 55g

• Fat: 25g

• Saturated Fat: 9g

• Fiber: 4g

• Sugar: 7g

• Sodium: 580mg

• Cholesterol: 70mg