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Todd's Famous Veal and Pork Bolognese

Name: Todd's Famous Veal and Pork Bolognese
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 12
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 6 tbsp butter, plus 2 tbsp for pasta; 1 cup chopped onion; 1 cup chopped celery; 1 cup finely chopped shredded carrots; 1 tsp red pepper flakes; 1 lb ground veal; 1 lb ground pork; 1 tsp white pepper; Salt and freshly ground black pepper, to taste; 2 cups whole milk; 1/4 tsp freshly grated nutmeg; 2 cups dry white wine; Two 28 oz cans San Marzano tomatoes, crushed by hand with juice; 3 lbs tagliatelle pasta; Freshly grated Parmigiano-Reggiano cheese, for serving

Rich and deeply savory, Todd's bolognese combines ground veal and pork for a more complex flavor than beef alone, simmered low and slow with aromatic vegetables and a whisper of heat. The three-hour simmer melds everything into a silky, luxurious sauce that clings beautifully to pasta. Perfect for weekend dinners when you want something truly special that tastes like it came from an Italian grandmother's kitchen.

Prep

20 minutes

Cook

3 hours 30 minutes

Total

3 hours 50 minutes

Serves

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Ingredients

Units

Instructions

1
Heat olive oil and butter in a large pot over medium heat. Add onion, red pepper flakes, and white pepper; sauté until translucent, about 5 minutes. Add celery and carrots; cook 2-3 minutes.
2
Add veal and pork to the pot. Season with salt and black pepper. Cook until browned and no longer pink, breaking up the meat as it cooks.
3
Stir in milk and nutmeg; simmer gently until the milk evaporates completely.
4
Add wine and simmer until evaporated. Stir in crushed tomatoes. Reduce heat to low and simmer uncovered for 3 hours, stirring occasionally. Add water if the sauce becomes too thick.
5
Cook pasta according to package directions. Toss hot pasta with the sauce and 2 tbsp butter. Serve topped generously with freshly grated Parmigiano-Reggiano.

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Todd's Famous Veal and Pork Bolognese

Prep

20 minutes

Cook

3 hours 30 minutes

Total

3 hours 50 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Heat olive oil and butter in a large pot over medium heat. Add onion, red pepper flakes, and white pepper; sauté until translucent, about 5 minutes. Add celery and carrots; cook 2-3 minutes.
2
Add veal and pork to the pot. Season with salt and black pepper. Cook until browned and no longer pink, breaking up the meat as it cooks.
3
Stir in milk and nutmeg; simmer gently until the milk evaporates completely.
4
Add wine and simmer until evaporated. Stir in crushed tomatoes. Reduce heat to low and simmer uncovered for 3 hours, stirring occasionally. Add water if the sauce becomes too thick.
5
Cook pasta according to package directions. Toss hot pasta with the sauce and 2 tbsp butter. Serve topped generously with freshly grated Parmigiano-Reggiano.

Reviews

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