This flavorful bolognese brings together ground lamb, beef, and pork* with classic aromatics, a slow simmer, and a touch of wine and milk for richness. Bonus, cooking the ragu is simple with this recipe.
“Eighty-percent of great Italian cooking is sourcing the best ingredients,” said Point Easy chef Andy Bruch. “The other 20% is knowing when to step aside and let those ingredients do the talking.”
Inspired by traditional Italian methods, the sauce is all about patience, quality ingredients, and simple technique. Plus, it freezes beautifully.
*Use any combination of ground meats you prefer, be that beef, pork, lamb, veal, or even all of one kind. The key is to use approximately one-and-a-half pounds total.
Chef Andy Bruch’s Bolognese
Serves 5 to 6
Ingredients: Bolognese
● 1/2 lb ground lamb
● 1/2 lb ground beef, 80/20 blend
● 1/2 lb ground pork, 80/20 blend
● 1 cup minced celery
● 1 cup minced carrot
● 2 cups minced yellow onion
● 12 cloves garlic
● 1 tsp crushed red chili flakes
● 1 tsp ground fennel seed
● 1 Tbsp kosher salt, divided
● 2 (28 oz) cans whole San Marzano tomatoes (puree before adding in step 3)
● 1.5 cups red wine (Sangiovese is perfect)
● 1.5 cups whole milk
Ingredients: Pasta Portion
● Pasta of your choice (hot takes: tagliatelle, rigatoni, or pappardelle)
● Butter
● Splash of heavy cream
● Reserved pasta cooking water
● Fresh cracked black pepper
● Sherry vinegar (optional, added for brightness)
Instructions: The Sauce
1. In a large, heavy-bottomed pot, add all the ground meats with half the salt. Cook over medium-high heat, breaking it apart and allowing moisture to cook off. Brown well.
2. Spoon off half the fat from the meat and discard. Add celery, carrot, onion, and garlic into the pot with chili flakes, fennel, and remaining salt. Cook for 5 to 10 minutes, stirring until soft and lightly golden.
3. While the vegetables cook, puree the San Marzano tomatoes until smooth. Add them to the pot along with the red wine and milk, then stir thoroughly to combine.
4. Bring to a gentle simmer**, and cook uncovered for about 2 hours, stirring occasionally.
**A lower, slower simmer yields a thicker, deeply concentrated sauce. A slightly higher simmer results in a looser texture. Choose your preferred consistency, but avoid rushing, the flavors develop with time.
5. Use sauce immediately, or cool and refrigerate for up to one week. Freeze in portions for up to three months.
Instructions: The Pasta
1. Put on a large pot of water to boil. Make sure to salt it, about ¼ cup per gallon.
2. Once boiling, cook pasta just shy of al dente. While the pasta cooks, warm a portion of the ragu in a large sauté pan. Add a small knob of butter (about a tsp), a splash of heavy cream, and a ladleful of starchy pasta water to loosen the sauce.
3. Drain the pasta and toss it directly into the sauce. Stir together over medium heat for 1 to 2 minutes until the pasta is fully coated and cooked through.
4. Season to taste with salt and pepper.
5. Finish a splash of sherry vinegar for balance and brightness. Taste and adjust seasoning as needed.
Chef’s Tips for Success
● Use the best tomatoes you can find. San Marzano varieties are worth it here.
● Don’t rush the simmer. The depth of flavor comes from time.
● Taste and adjust. Balance salt, fat, acid, and texture before serving.
● Make ahead. This sauce only gets better the next day.
