Classic Bolognese Sauce with Beef, Pork, and San Marzano Tomatoes
By Noah Bennett
Choose ground beef with 20% fat and ground pork for a Bolognese sauce that cooks into a rich, hearty base; diced pancetta adds another savory layer. This Italian ragù is slow-simmered with hand-crushed San Marzano tomatoes, milk, and nutmeg until smooth and thick.
The finely chopped onion, carrots, and celery form the soffritto, which softens and begins to caramelize before garlic joins the pot. Pancetta, beef, and pork are browned separately so they develop color rather than steam. Dry white wine loosens the browned bits, while tomatoes, whole milk, and nutmeg provide the restrained tomato character and creamy body associated with this version.
As it simmers, the liquid gradually reduces and the sauce becomes thick enough to cling to pasta. Some fat will rise to the surface, making it easy to skim away before the final additions. The key mistake is overcrowding or stirring the meat too often during browning: work in batches and let browned bits form, but keep watch so the meat does not burn.
Finish with Parmesan, parsley, and optional heavy cream, then toss with tagliatelle or pappardelle. The sauce can be made a day ahead, and pasta cooking water helps loosen it gently in a saucepan when serving.
Why you'll love this recipe
- Ground beef with 20% fat and ground pork create a fuller meat base, while pancetta supplies a concentrated savory note without requiring many seasonings.
- Finely chopped onion, carrot, and celery practically disappear into the sauce, giving each spoonful vegetable depth instead of noticeable chunks.
- Hand-crushed peeled San Marzano tomatoes keep the tomato component measured, allowing the browned meats, milk, and nutmeg to remain prominent.
- Whole milk and optional heavy cream build a creamy finish from ingredients already suited to the sauce, rather than relying on extra tomato.
- A long, low simmer gives the soffritto, wine, and meat time to merge, producing a thick sauce that holds onto broad pasta.
- Parmesan and parsley are stirred in at the end, so their salty, fresh character stays clear against the slow-cooked meat.
Ingredients
- •1 tablespoon extra-virgin olive oil
- •2 tablespoons butter
- •1 large onion (finely chopped)
- •2 large carrots (finely chopped)
- •2 celery stalks (finely chopped)
- •3 cloves garlic (chopped)
- •4 ounces pancetta (diced)
- •1 pound ground beef (20% fat)
- •1 pound ground pork
- •salt (to taste)
- •freshly ground pepper (to taste)
- •1 cup dry white wine
- •1 can peeled San Marzano tomatoes (28 ounces, hand crushed)
- •1 cup whole milk
- •0.5 teaspoon freshly grated nutmeg
- •1 cup heavy cream (optional)
- •1 cup grated Parmesan cheese (Parmigiano Reggiano recommended)
- •0.5 cup parsley (chopped)
Instructions
- 1
Heat the olive oil and butter in a large Dutch oven over medium-high heat until the butter melts.
- 2
Add the onion, carrots, and celery; sauté until softened and beginning to caramelize, 5 to 8 minutes.
- 3
Add the garlic and sauté for another couple of minutes, until fragrant.
- 4
Season with salt and pepper, then use a slotted spoon to transfer the soffritto to a plate and reserve.
- 5
Add more olive oil if needed, then add the pancetta and cook until golden brown, about 5 minutes. Remove and reserve.
- 6
Working in 2 to 3 batches, add the ground beef and pork. Season with salt and pepper and cook, breaking up lumps with a wooden spoon but stirring infrequently, until browned, about 10 to 15 minutes.
- 7
Return the reserved soffritto and pancetta to the pot.
- 8
Add the white wine and deglaze the pan, scraping up browned bits. Cook until the wine is mostly evaporated, about 2 to 3 minutes.
- 9
Stir in the crushed tomatoes, milk, nutmeg, and a pinch of salt and pepper. Bring to a boil, then lower the heat to a simmer.
- 10
Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids reduce and the sauce is thick. If still too thin, raise the heat and boil while stirring frequently until reduced.
- 11
Skim off and discard the fat that separates and floats to the top.
- 12
Stir in the optional heavy cream, Parmesan cheese, and parsley. Stir vigorously to emulsify, then taste and adjust the salt and pepper if needed.
- 13
Serve tossed with a wide pasta, such as tagliatelle or pappardelle.
FAQ
Nutrition (per serving)
Calories
588
Protein
28g
Fat
47g
Carbs
8g
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