Sunday Bolognese
A slow-simmered ragù — the kind that fills the house with the smell of Sunday. Make a double batch; it freezes beautifully.
Shared by Sarah Park · updated May 14, 2026
Ingredients
- 1 lbground beef (80/20)
- ½ lbground pork
- 1medium onion, finely diced
- 2carrots, finely diced
- 2ribs celery, finely diced
- 4cloves garlic, minced
- 1 cupwhole milk
- 1 cupdry white wine
- 28 ozcrushed tomatoes
- 2 tbsptomato paste
- 1bay leaf
- to tastesalt, pepper, nutmeg
- 1 lbtagliatelle or pappardelle
- —Parmigiano-Reggiano, to serve
Method
Sweat the onion, carrot, and celery in olive oil over medium-low heat until soft and translucent, about 10 minutes. Add garlic and cook 1 minute more.
Raise heat to medium-high and add the beef and pork. Break up with a wooden spoon and brown thoroughly — don't rush this; you want real color.
Pour in the milk and simmer until almost fully absorbed, about 10 minutes. Season with a few rasps of nutmeg.
Add the wine and simmer until reduced by half.
Stir in the crushed tomatoes and tomato paste, drop in the bay leaf, and bring to a bare simmer.
Partially cover and cook at the lowest possible simmer for 2½–3 hours, stirring every 30 minutes. Add a splash of water if it looks dry.
Cook pasta to al dente, reserve a cup of pasta water, then toss with the sauce in a wide pan, adding pasta water as needed to loosen.
Serve with a generous shower of Parmigiano-Reggiano.
Owner's cook log
-
May 14, 2026
★★★★★
Doubled the bay leaf this time — exactly right. Reduced the wine longer than the recipe says.
Sarah -
Apr 28, 2026
★★★★☆
A little too thin — needed longer on the simmer next time.
Sarah -
Apr 7, 2026
★★★★★
First time — kids ate seconds. Keeper.
Sarah