Sauces, Gravies & Dressings
Slow-Simmered Beef and Pancetta Bolognese
- Prep
- 20 minutes
- Cook
- 2 hours 30 minutes
- Total
- 2 hours 50 minutes
- Serves
- 6 sauce portions
Bring it to the table
About this recipe.
A meat-forward pasta sauce with beef, pancetta, finely diced vegetables, tomato and a little milk. A gentle simmer gives the sauce time to become tender and thick.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 10 oz Ground beef (80/20)
- 5 oz Pancetta (finely chopped)
- 1 1/4 cup Crushed tomato
- 1.76 oz Carrot (about 50 g, finely diced)
- 1.76 oz Celery (about 50 g, finely diced)
- 1.76 oz Yellow Onion (about 50 g, finely diced)
- 1/2 cup White wine (dry white wine)
- 1/2 cup Milk (whole milk)
- 1 1/2 cup Beef stock (low-sodium, divided; add as needed)
- 1 tbsp Extra virgin olive oil
- Salt (to taste)
- Black pepper (to taste)
A sauce that rewards a slow simmer
Start by softening the vegetables, then brown the beef before adding the liquid. Keep the sauce moving with an occasional stir and add stock only as needed; the goal is a thick, spoonable meat sauce.
Plan the rest of the meal
Serve with separately cooked pasta, such as tagliatelle, or use a measured amount in a lasagna recipe. Pasta and side dishes are not included in the quantities below. This version contains both wine and milk.
The cooking plan
How to make Slow-Simmered Beef and Pancetta Bolognese.
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Finely dice the carrot, celery and onion. Finely chop the pancetta. Have the remaining ingredients measured before cooking.
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Warm the olive oil in a heavy saucepan over medium-low heat. Add the pancetta and cook for about 5 minutes, stirring. Add the carrot, celery and onion and cook for 6–8 minutes, until softened without dark browning.
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Increase to medium heat and add the ground beef. Break it into small pieces and cook for about 8–10 minutes, stirring, until browned and cooked through. Ground beef should reach 160°F.
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Pour in the wine and simmer for 3–5 minutes, scraping the bottom of the pan. Stir in the crushed tomatoes and 1 cup of the stock. Reserve the remaining ½ cup of stock to adjust the consistency.
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Bring to a gentle simmer, then turn the heat to low and partially cover. Cook for about 1 hour 40 minutes, stirring and scraping the bottom occasionally. Add reserved stock a little at a time if the sauce becomes dry. The sauce should simmer softly rather than boil hard.
-
Stir in the milk and simmer gently for another 20 minutes, until the meat is tender and the sauce is thick but spoonable. Taste and season with salt and pepper. Serve with separately cooked pasta, or cool promptly for another meal.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Slow-Simmered Beef and Pancetta Bolognese
Ingredients
10 oz Ground beef 80/20- 5 oz Pancetta finely chopped
- 1 ¼ cup Crushed tomato
- 1.76 oz Carrot about 50 g, finely diced
- 1.76 oz Celery about 50 g, finely diced
- 1.76 oz Yellow Onion about 50 g, finely diced
- ½ cup White wine dry white wine
- ½ cup Milk whole milk
- 1 ½ cup Beef stock low-sodium, divided; add as needed
- 1 tbsp Extra virgin olive oil
- Salt to taste
- Black pepper to taste
Equipment
Instructions
- Finely dice the carrot, celery and onion. Finely chop the pancetta. Have the remaining ingredients measured before cooking.
- Warm the olive oil in a heavy saucepan over medium-low heat. Add the pancetta and cook for about 5 minutes, stirring. Add the carrot, celery and onion and cook for 6–8 minutes, until softened without dark browning.
- Increase to medium heat and add the ground beef. Break it into small pieces and cook for about 8–10 minutes, stirring, until browned and cooked through. Ground beef should reach 160°F.
- Pour in the wine and simmer for 3–5 minutes, scraping the bottom of the pan. Stir in the crushed tomatoes and 1 cup of the stock. Reserve the remaining ½ cup of stock to adjust the consistency.
- Bring to a gentle simmer, then turn the heat to low and partially cover. Cook for about 1 hour 40 minutes, stirring and scraping the bottom occasionally. Add reserved stock a little at a time if the sauce becomes dry. The sauce should simmer softly rather than boil hard.
- Stir in the milk and simmer gently for another 20 minutes, until the meat is tender and the sauce is thick but spoonable. Taste and season with salt and pepper. Serve with separately cooked pasta, or cool promptly for another meal.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Questions about this recipe.
Why does this Bolognese have milk?
Milk is part of this recipe’s finish. After the beef, pancetta, vegetables and tomato have simmered slowly, stir in the milk and cook gently for another 20 minutes until the sauce is thick but spoonable.
How do I keep the sauce from drying out?
Use low heat and keep the pan partially covered. Stir and scrape the bottom occasionally, adding the reserved half cup of stock a little at a time only as needed. The sauce should simmer softly rather than boil hard.
Is pasta included in the recipe quantities?
This recipe makes the sauce. Cook your chosen pasta separately, then combine it with the Bolognese for serving.
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