You NEED This Meat Sauce in Your Arsenal

Bolognese might be THE meatiest sauce. Yes, its deep, meaty flavor comes from meat, but also from proper technique and in this case a low and slow cooking method. Welcome to the video for one of my go-to dishes for cozy season - Pasta Bolognese with homemade Tagliatelle pasta.

FOR THE BOLO

1.5 lb GROUND BEEF (80/20)
1.5 lb GROUND PORK (preferably ground from shoulder)
1 MEDIUM RED ONION
2 MED-LRG CARROTS
2 STALK CELERY (trimmed of stem)
1 SMALL BULB FENNEL (cored)

3 TBSP EVOO
4oz PANCETTA, CHOPPED
50g or about 3 TBSP TOMATO PASTE
200g or about 3/4C. WHITE WINE
1 28 oz. can CRUSHED TOMATOES
150g or 1/2-3/4C WHOLE MILK
400g or about 1.5C. CHICKEN STOCK
2 PINCHES SALT
4-5 GARLIC CLOVES

To season/finish bolo sauce:
10g or about 2 TSP SUGAR
20g balsamic or about 1.5 TSP BALSAMIC VIN
5-8 g salt (to taste) about 1 TSP

1. Chop veggies and garlic down a bit to large chunks
2. Pulse in food processor until well chopped
3. Preheat heavy bottomed pot (mine is 5.5 quarts)
4. Add in 3 TBSP olive oil and saute vegetables with 2 pinches of salt
5. Cook 4-5 minutes until liquid is released and vegetable are starting to take on color
6. Meanwhile spread meat out on sheet tray and roast at 450 degrees until well browned and cooked through, this works under broiler well also, more caramelization there.
7. After veggies are sweated for 4-5 mins. Add in tomato paste, bloom and fry for 1 minute, then deglaze with white wine, cook down by at least half then add in canned tomato.
8. Bring to simmer and add milk.
9. Crumble roasted meats by hand till very small and well broken down, add to tomato sauce
10. Add in stock and bring to simmer, add 2 pinches salt
11. Cook in 300 degree oven partially covered for 1 hour
12. Remove lid and cook at 325 degrees additional 45 minutes, stirring once or twice.
13. Remove from oven, skim fat off if there is a gratuitous amount and then add in balsamic, sugar, and salt
14. Taste for seasoning adjusting to make as balanced and bright as possible. Serve with al dente tagliatelle or spaghetti, wine from central or northern Italy (for drinking), and a lot of parmesan

FOR THE PASTA
280g or 2C. AP FLOUR
2 EGGS
4 EGG YOLKS

TO FINISH THE DISH:
2-4 tbs softened butter per portion
Pasta water
Grated parmesan

For pasta process see video, hard to describe with text

**MY GEAR**

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

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[RaynmanPlays]

I love the way Brian brings up his experience here. He doesn't brag about having worked in a "professional kitchen" as a shield against all criticism and to flaunt superiority over us home cooking _peasants._ He recognizes that home cooking techniques are different than professional kitchen techniques and that gives a few gaps in spite of his depth of knowledge and skill and also doesn't put the professional kitchen techniques on a pedestal.

That sort of humility and understanding is key to mastering anything, and that's one of the reasons why he's managed to reach such a level of mastery that he has.

Edit: Oh, and as someone that does not have access to a stove, but does have access to a toaster oven, thank you for the oven technique for cooking meat. Obviously I'm not cooking pasta and pasta sauce, but it is still useful for me for what I am eating.

[meatfaceb]

I made this just like the video. It was great. When Brian says “Trust me”, you can trust him. Thanks for all the recipes and handy hacks. Much appreciated sir.

[marcdefant]

I made this for friends tonight and it was magical. This may be the best Italian dish I have ever had. I cooked a lot of Italian food but this is my favorite. It takes a lot of time especially if you make the pasta but it is worth it. Food of the gods. The balsamic was the perfect touch. I note that you do not mention the pancetta in your written instructions but if others cook this don't forget the pancetta. I don't know Brian at all, so I can say this guy is a genius. This recipe takes all the traditional Bolognese recipes from Italy and creates a new dish that is out of this world. I will donate tonight.

[serawasnever]

I get happy when I see your well-used dutch oven. It looks like mine which was handed from a loving stepmother from her mother. As comforting as the bolognese itself.

[ryanmesler]

I balked at the idea of baking the meat on a sheet pan until I tried it in Brian’s “dope chili” recipe. That technique elevated my chili to a level I didn’t think I could achieve. Won me the chili cook off at work :) I’m sure this bolognese is gonna be legit when I get around to making it. Thanks, brother. Keep ‘em coming.

[charlesmyers]

Roasting the mince separately in the oven, cooling and breaking up by hand is a genius tip!

[frankd]

Made this yesterday for Sunday sauce. It's the best Italian dish I've ever made. It's probably going to be my forever go to. Big thanks my man. Whenever I have inspiration for a dish, I'm searching your videos for your take on it. Only thing I failed to do was label the uncooked pasta in the fridge and my girlfriend heated that up the next day in the microwave thinking it was cooked. She still loved the pasta raw in the sauce!

[mrbenmall]

After watching this video the first time, I went out and bought a dutch oven and all the ingredients. I'm so proud of myself! I made this exactly as you instructed (except I bought pasta) and it was fantastic! I even did the finishing with butter at the end. Wow. Thank you very much. Love your channel.

[lawrencekirwin]

I’m a new viewer of your channel! I’m retired Firefighter and can cook. You are the best on all your tutorials and I appreciate your passion.

[rabidmonkeys]

Try putting a few slices of prosciutto in! I chop up a whole 3 ounce package and put it in instead of pancetta. So good.

[markbrann]

Finally, a bolognese my way, ground beef and pork. I’ve been side eyed plenty for this dish but it’s perfect for anyone who takes the time to try it

[barbigriffin]

I love how you cooked the meat in the oven. I now do that for all my ground meats. This sauce is so wonderful and easy. I also made your ciabatta bread. Couldn't make bread to save my life before I found you. TOTALLY AWESOME MEAL. Thank you for all the wonderful videos

[Kriterian]

I just made this and it was the first of his recipes that I tried. The only two things I did differently was I omitted the fennel bulbs because I couldn't find them and I cooked it on the stovetop because my dutch oven was dirty. I was worried about the balsamic vinegar and lack of spices/herbs but the flavor was amazing and it's the best I've ever had/made. I highly recommend this and freezing some to use in other dishes. Next I'm going to get a pasta roller and try making it from scratch for the first time.

[draccqueen]

I have been working basically my whole life to perfect my bolognese, and while I have it at a place I love, I'm always looking for new techniques to improve it.
I will definitely be trying your oven method for cooking both the meat and the sauce. I always like to use a pound of beef, a pound of italian sausage, and a pound of lamb.
And my favorite pasta shape is spaghetti, and on an off day I like linguini sometimes.

[dennisrobinson]

Just got done making this luscious sauce, this is the best bolognese I have ever made and I have experimented with what seems like hundreds of recipes and this one hit it out of the park. I made this to take on my sailing trip and will use it for a number of dishes. My guests will go nuts. They have no idea what they are in for. Thanks for this recipe. See you all in two months. God bless!!

[darylbottema-adkins]

I’ll say it again. You have an amazing culinary mind. Love the roasting ground meat instead of wasting that time over a pan frying it. Brilliant Brian!

[kazzicup]

I admire a man who cooks. Pasta from scratch is very difficult for me. You are a great chef, Brian. 🥘🥘

[kimberlycooper]

I've been making Marcella Hazan's Bolognese recipe for years, but your method is stellar & I must try it!!! I have a GF egg noodle recipe I break out for special occasions, and making this Bolognese recipe will definitely merit the time & effort for fresh pasta. Thanks for another winner, Brian!

[snhuffaker]

Roasting the ground meat in the oven 🤯🤯 game changer!

[dave]

I made it, it was awesome.

I chucked in a cinnamon stick and bay leaf with the sauce, and cut the AP flour with about 30% semolina flour.

Next time I will put a little less egg in the dough.

Overall, 11/10 will make again. Thanks, Bri ✌️