Sunday Night Bolognese


Sunday Night Bolognese

(serves 4)


Alright y’all. This is titled Sunday Bolognese for a reason. It has many ingredients, it is labor intensive, and it takes time. BUT SO WORTH IT AT THE END. So plan accordingly!! You can make this over the weekend and it would be lovely for leftovers, just don’t make this on a Monday night after a long day of work. The aromas of the sauce cooking will make all of your neighbors knock on your door to sneak a taste, I promise J Hope you guys love this as much as I do! Pair it with a big, full bodied red, of course.


-          1 lb. lean ground beef

-          1.5 lb. ground veal

-          ½ c. beef broth (or more as needed)

-          ½ c. whole milk (brought to room temp)

-          ¼ c. red wine

-          3 carrots, diced (about 1 cup)

-          2 celery stalks, diced (about ¾ cup)

-          ½ onion, diced (about 1 cup)

-          3 cloves of garlic, minced

-          1 lemon

-          1-28 oz. can of San Marzano tomatoes

-          1 tbsp. parsley, freshly chopped (+ more for topping)

-          1 tsp. salt and pepper combined (+ more to taste)

-          1 tsp. oregano

-          1 tbsp. tomato paste

-          Few springs thyme

-          8 oz. pappardelle, cooked to package instruction

-          Bay leaf

-          Butter/oil for cooking

-          Freshly grated Parmesan


1.       Set aside your ½ cup of whole milk on the counter while you prepare the sauce. It should be as close to room temperature as possible so it doesn’t curdle when you add it to the hot sauce.

2.       Sauté the onion, garlic, carrot, celery mixture over medium heat in 1 tbsp. of butter + 1 tbsp. oil for about 5 minutes until softened.

3.       Add the tomato paste and your spices, stir to combine.

4.       Add the ground beef and ground veal, stir and cook for 10 minutes until mostly browned.

5.       Add the wine and scrape the bits off the bottom (this should sizzle!)

6.       Add the tomatoes, beef broth, bay leaf, and thyme and bring to a boil.

7.       Reduce the heat to low, cover with a lid and cook for 2-3 hours, stirring occasionally.

8.       About 45 minutes before your sauce is done, add the zest of 1 lemon and a squeeze of the juice. Add your milk. Cover again and continue cooking.

9.       Add your parsley and taste for seasoning. I ended up adding a bit more salt/pepper.

10.   Serve over top of the pappardelle, with a sprinkling of freshly grated parm and parsley! Enjoy!  


*Sauce keeps in the fridge in an airtight container for up to 4 days. Freeze leftover sauce.

*Optional but highly recommended: add a fresh burrata ball to the top J