Ingredients
FOR THE SAUCE
Extra virgin olive oil: 60 ml
Large carrots: 2 (peeled and finely chopped)
Celery stalks: 3 (finely chopped)
Large yellow onion: 1 (finely chopped)
Ground beef: 450 g (85% lean)
Ground veal: 450 g
Italian red wine: 240 ml
San Marzano tomatoes (reserve the can): 794 g (pureed in a blender or passed through a food mill)
Dried bay leaves: 2
Whole milk: 120 ml
Salt: to taste
Water: 600 ml (three quarters of the reserved tomato can)
FOR THE PASTA
Fresh or dried pasta, such as mezze maniche or tagliatelle: 450 g
Freshly grated Parmigiano Reggiano: to serve
A slow-simmered, deeply flavored bolognese built on classic soffritto, Italian red wine, and gently reduced tomatoes. This recipe delivers a rich, silky sauce perfect for pairing with fresh or dried pasta.
How to make Maddy DeVita's Classic Bolognese
01.
Make the Soffritto
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium until shimmering.
- Add the carrots, celery, and onion, along with a generous teaspoon of salt.
- Reduce the heat to medium-low and cook, stirring occasionally, until the carrots and celery are soft, the onions are translucent, and everything begins to caramelize, about 30 minutes.
02.
Cook the Meat
- Push the vegetables to one side of the pot to create space, then add the beef and veal.
- Break the meat into pieces with a wooden spoon and cook, stirring occasionally, until no longer pink, about 5 minutes.
03.
Build the Sauce
- Add the red wine and bring to a simmer.
- Add the tomatoes, then fill the reserved can three quarters full with water and add it to the pot.
- Stir to combine, then add the bay leaves and another heaping teaspoon of salt. Increase the heat to high until the sauce just begins to simmer, then reduce to medium-low to maintain gentle bubbles.
- Cook, stirring occasionally, until the sauce thickens, reduces by about one third, and the color deepens from bright red to brick red, about 2 hours.
- After 1 hour, taste and season with more salt if needed.
- If the sauce begins to look dry, lower the heat, add a cup of water, and continue to simmer.
04.
Finish the Sauce
Stir in the milk, cover, and keep warm on the lowest setting until ready to serve, at least 1 hour and up to 8 hours. The sauce can also be refrigerated and reheated for up to 3 days.
05.
Cook the Pasta
- Bring the sauce back to a gentle simmer over medium-low heat.
- Cook the pasta according to the package instructions.
- Transfer the pasta directly into the sauce, allowing a bit of pasta water to come along.
- Mix to combine until glossy and creamy.
06.
Serve
- Top with freshly grated Parmigiano Reggiano and serve immediately.
