Rich, slow-simmered and deeply savory, this Bolognese builds its flavor the traditional way: pancetta rendered until golden, a sofrito of onion, carrot, and celery softened low and slow, then beef and pork browned and deglazed with white wine before crushed tomatoes, broth, and a touch of milk turn everything silky and thick. Two hours on the stove lets the sauce reduce down to something glossy and clinging, with nutmeg adding a warm, almost sweet undertone beneath all that meaty depth. Toss the finished sauce with long ribbons of pasta and a splash of starchy cooking water so every strand gets coated, then finish with a generous shower of grated Parmesan. It's a cozy, weekend-worthy dinner that comes together with classic technique from start to finish, and it's a solid pick for a gluten free table. Serve it hot, straight from the pot, for the kind of meal that tastes like it took all day — because, really, it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly golden, about 4 minutes.
Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
