I love a good Bolognese sauce, so much so that I decided I would make my first one over a year ago (hello quarantine). I’m not gonna lie to you guys, even from the first try it was a home run, almost a “can’t fail” recipe. So if you are looking to wow a crowd: look no further. When trying any new recipe; nine times out of ten I head straight to Ina’s version, which is what I did, however I was a little disappointed when I looked it over. In my opinion Bolognese sauce is practically known for having carrots and celery in it and this one did not. In dire need of direction I turned to the wonderful Lidia Bastianich’s meat Bolognese recipe. I mean, who knows Italian food better than Lidia? The woman is a legend and as I scanned her recipe I was happy to see she had the two staples included that I was hoping for. So I created a hybrid (let me be very clear for the lawyers in the back: this is NOT my recipe, simply a merging of Ina’s and Lidia’s with a few adjustments by me).

Whit’s Notes:

It is my aggressive opinion that Bolognese tastes 1000% better if you make it a day ahead. I only make it the day prior. Just let it cool and refrigerate it. The flavors develop in a way that just cannot be matched and you will be left underwhelmed and never make it again if you eat it the day you make it. My neck veins are popping as I wonder if I made myself clear enough!? The carrots/celery and red wine are what makes this sauce not just another “meat sauce” do not skip any of these steps. This recipe really made me see the power of adding alcohol to dishes when they call for it and I have not turned back. Soooo good.

Serving Note: I set aside a small bowl of sauce before adding all the rigatoni noodles into the sauce just in case anyone wants more sauce to top things off. Finish with fresh chopped basil.

Lidia’s recipe Here

Ina’s recipe Here

And here’s how mine comes together:

Ingredients:

• 3 Tablespoons extra virgin olive oil

• 1 Yellow onion

• 2 Carrots, peeled and finely diced (into small cubes)

• 3 Celery stalks, finely diced (into small cubes)

• Kosher salt (to taste preference, add little by little throughout cooking process)

• Fresh cracked pepper (to preference)

• 1 Pound ground beef

• 1 Pound ground pork

• 1 1/4 Cups red wine

• 2 Tablespoons tomato paste

• 1 Can (28 oz) San Marzano italian tomatoes (I crush them by hand as its being added to sauce)

• 4 Teaspoons garlic

• 1 Tablespoon dried oregano

• 1 Teaspoon crushed red pepper flakes

• 1/4 Cup heavy cream

• Parmesan cheese (added to preference)

• 1 Pound rigatoni

How To:

Heat the olive oil in a big pan or Dutch oven over medium heat. Stir in the onion, carrot and celery, season them lightly with salt and cook, stirring, until the onion is translucent. Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes. Add in the oregano and crushed red pepper flakes, cook for one minute. Pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Add the tomatoes, tomato paste, salt, and pepper, stirring until combined.  Bring to a boil, then lower the heat, and simmer for 10 minutes. Add in cream to the sauce and simmer for 8 to 10 minutes. Turn off heat, cover pan with lid and let cool on stovetop completely before transferring the pan to the refrigerator (for overnight).

Day of cooking:

Bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box. In a separate pan, simply reheat the sauce over medium heat. Once noodles are done and sauce is hot, combine the two. Shred in parmesan cheese right before serving and give it a final toss.