BA’s Best Bolognese Recipe Revealed

Why Milk Belongs in Bolognese

Andy Baraghani shares his slow-simmered Bolognese recipe, first published on October 9, 2026, featuring tender ground beef, savory pancetta, and a splash of white wine. The dish earned a 4.6-star rating from 539 reviewers and was photographed by Chelsie Craig with food styling by Kate Buckens. This classic Italian meat sauce relies on time and simple ingredients to build deep flavor.

The recipe begins with browning pancetta and ground beef in a heavy pot, then adding onions, carrots, and celery to create a soffritto base. A splash of white wine deglazes the pot before crushed tomatoes, milk, and a pinch of nutmeg join the mix. The sauce simmers gently for at least three hours, stirring occasionally, until it thickens into a rich, velvety texture. Baraghani emphasizes low heat and patience, noting that rushing the process sacrifices depth.

How Long Should You Really Simmer?

Adding milk might seem unusual, but it balances the acidity of the tomatoes and tenderizes the meat. Baraghani explains that the dairy softens the sharpness of the wine and tomatoes while helping the sauce emulsify. This technique, rooted in Emilia-Romagna tradition, creates a rounder mouthfeel without making the sauce taste dairy-forward. He recommends using whole milk and adding it early in the simmer to allow full integration.

Three hours is the minimum, but Baraghani says four to five hours yields even better results if time allows. The collagen in the beef breaks down slowly, transforming the sauce from loose to luxurious. He advises checking consistency after two hours—if it’s too thin, leave the lid off to reduce; if too thick, add a splash of broth or water. The final test is coating the back of a spoon without running off.

Can I use other meats instead of beef? Yes, a mix of beef and pork works well, but avoid lean cuts that can make the sauce dry. Pancetta adds essential fat and flavor, though bacon can substitute in a pinch.

Frequently Asked Questions

Is the white wine necessary? It adds brightness and helps lift the fond from the pot, but you can replace it with extra broth if needed—just expect a slightly less complex flavor.

Should I skip the nutmeg? No, a tiny pinch enhances the warmth without being noticeable; it’s a traditional touch that rounds out the sauce.