Ingredients

4 ounces pancetta, chopped

1 onion, roughly chopped

1 large carrot, roughly chopped

1 rib celery, roughly chopped

3 tablespoons unsalted butter

1/4 teaspoon ground black pepper

3 tablespoons tomato paste

2 teaspoons minced anchovies or anchovy paste

5 cloves garlic, minced

1 pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork

1 cup dry white wine

4 cups beef broth

3/4 cup grated (1 1/2 ounces) parmesan cheese, plus more for serving

Parmesan rind, optional

1 pound pappardelle or tagliatelle pasta

Instructions

Step 1: Pulse the pancetta in a food processor about 15 times until finely chopped. Add onion, carrot, and celery, pulsing about 20 times more, until the mixture has a paste-like consistency. Scrape down the sides as needed.

Step 2: Melt butter in a Dutch oven or large pot over medium-high heat. Add the pancetta mixture and black pepper. Cook, stirring and scraping the bottom occasionally, until the liquid from the onion evaporates and dark bits form on the bottom, about 12 to 15 minutes.

Step 3: Stir in the tomato paste, anchovy paste, and garlic. Cook until the mixture darkens to a rust color, about 1 minute.

Step 4: Reduce heat to medium. Add the meat and use a wooden spoon to break it into small pieces. Cook until no longer pink, 3 to 6 minutes.

Step 5: Stir in the wine, scraping up browned bits from the pot’s bottom. Bring to a simmer and cook until the wine evaporates, 2 to 4 minutes.

Step 6: Add beef broth, grated parmesan, and parmesan rind if using. Return to a simmer, then reduce heat to low. Simmer gently until sauce thickens and most liquid evaporates, 1 1/2 to 2 hours. Season with salt and pepper to taste.

Step 7: Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions for al dente. Reserve 3/4 cup pasta water, then drain pasta well and return to the pot over medium-low heat.

Step 8: Add the bolognese sauce to the pasta with a splash of reserved pasta water. Toss with tongs, adding more pasta water as needed until pasta is evenly coated, about 1 to 2 minutes.

Step 9: Serve immediately, garnished with extra grated parmesan.

Tips & Variations

For added richness, substitute half the butter with olive oil or add a splash of heavy cream at the end.

Use anchovy paste to deepen savory flavors without a fishy taste.

Feel free to swap meatloaf mix with your preferred ground meats; blending beef, pork, and veal gives the most classic texture and flavor.

If you don’t have a food processor, finely mince the pancetta and vegetables by hand for a rustic texture.

FAQs

Can I use other types of pasta with Bolognese?

Yes, while pappardelle or tagliatelle work best because their wide ribbons hold the sauce well, you can also use fettuccine, rigatoni, or even spaghetti depending on your preference.

What if I don’t have anchovies or anchovy paste?

You can omit anchovies if needed; they add umami but the sauce will still be flavorful without them. Alternatively, a splash of Worcestershire sauce can provide a similar depth.