We’re serving up Pasta Bolognese—Chef Kris style. Once you get everything in the dutch oven, this is a hands-off recipe. The secret to this sauce is all in the simmer. The longer it goes, the better it’ll be. Simmer on, friends!
Level
Beginner
Prep Time
30 minutes
Cook Time
1.5-3.5 hours
Serves
4-6
Cook it With Our
Directions
- Preheat a 6 quart dutch oven over medium heat with 2 tablespoons olive oil. Brown the beef and pork mixture with 1 sprig of rosemary and 2 teaspoons salt and pepper for 5 to 7 minutes.
- Add garlic, celery, onion, and carrots and cook for 10 to 12 minutes.
- Add San Marzano tomatoes, tomato paste, wine, sugar, and bay leaf, then stir and bring to a light boil. Cover with a lid and simmer for 1 to 3 hours. The longer it simmers, the more the flavors of the sauce will develop.
- Taste and adjust seasonings. Remove the rosemary sprig and bay leaf, then add your milk and combine.
- Cook pasta according to package directions. Drain, reserving a little pasta water. Add pasta water as needed until the sauce reaches your preferred consistency.
- Add the pasta to the dutch oven. Serve tossed in sauce and garnished with parmesan and basil.
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