Tyler Florence's Classic Bolognese Sauce
This hearty and rich Bolognese sauce, inspired by Chef Tyler Florence, brings together a medley of savory flavors, making it an ideal comfort food for gatherings or family dinners. With reconstituted porcini mushrooms adding depth and a blend of ground meats offering unparalleled richness, this sauce is slow-cooked to perfection. Serve it over tagliatelle pasta, topped with fresh basil and Parmigiano-Reggiano cheese for an authentic Italian experience that will delight every palate.
6
Servings
250
Calories
21
Ingredients
Ingredients
Dried Porcini Mushrooms
2 ounces (Wiped of grit and reconstituted in boiling water.)
Extra Virgin Olive Oil
2 tablespoons (For cooking.)
Pancetta or Thick Slab Bacon
1/4 lb (Finely chopped.)
Onion
1 medium (Finely chopped.)
Celery Ribs
2 (Finely chopped.)
Carrots
2 (Finely chopped.)
Garlic Cloves
5 (Minced.)
Fresh Thyme Sprigs
4 sprigs (Leaves stripped from the stem.)
Fresh Oregano Sprigs
2 sprigs (Leaves stripped from the stem.)
Fresh Rosemary Sprig
1 (Needles stripped from the stem.)
Bay Leaves
2 (Whole.)
Ground Pork
1 lb (No preparation needed.)
Ground Beef
1 lb (No preparation needed.)
Milk
1 cup (No preparation needed.)
Whole Canned Tomatoes
(28 ounces) (Hand-crushed.)
Dry Red Wine
2 cups (No preparation needed.)
Kosher Salt
to taste (For seasoning.)
Freshly Ground Black Pepper
to taste (For seasoning.)
Dry Tagliatelle Pasta
1 lb (Cook according to package directions.)
Fresh Basil
1 handful (Hand-torn for garnish.)
Freshly Grated Parmigiano-Reggiano Cheese
for serving (Grated.)
Instructions
1
Start by reconstituting the dried porcini mushrooms: Place them in a bowl and cover with boiling water. Let them soak for 20 minutes until tender, then drain, chop coarsely, and set aside.
2
In a blender, combine the reconstituted mushrooms, pancetta (or bacon), onion, celery, carrots, and garlic. Blend until you have a smooth puree.
3
In a heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Add the bay leaves and fresh herbs (thyme, oregano, and rosemary), cooking gently until fragrant, about 2-3 minutes.
4
Add the vegetable puree to the pot and cook for an additional 5-10 minutes, allowing the flavors to develop.
5
Increase the heat to medium-high and add the ground pork and ground beef. Cook, breaking up the meat with a wooden spoon, until it is no longer pink.
6
Pour in the milk and simmer until the liquid is mostly evaporated, about 10 minutes.
7
Add the hand-crushed tomatoes, dry red wine, and season generously with kosher salt and freshly ground black pepper. Bring to a boil.
8
Once boiling, reduce the heat to low, cover, and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally, until thickened and flavorful. Adjust seasoning if needed.
9
When ready to serve, bring a large pot of salted water to boil. Add the tagliatelle pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain well.
10
To serve, toss the cooked pasta with the Bolognese sauce until well coated. Garnish with hand-torn fresh basil leaves, a generous sprinkle of grated Parmigiano-Reggiano cheese, and a drizzle of olive oil.
Nutrition Information
13.33
Fat
25
Carbs
14.17
Protein
Frequently Asked Questions
Frequently Asked Questions
Who is the inspiration for this Classic Bolognese Sauce?
This recipe is inspired by Chef Tyler Florence.
How long does it take to reconstitute the dried porcini mushrooms?
The dried porcini mushrooms should be soaked in boiling water for 20 minutes until tender.
Can I use bacon if I do not have pancetta?
Yes, you can use 1/4 lb of thick slab bacon as a substitute for pancetta.
What vegetables are included in the aromatic puree?
The puree consists of reconstituted mushrooms, pancetta, onion, celery, carrots, and garlic.
Which fresh herbs are used in this recipe?
The recipe calls for fresh thyme, oregano, rosemary, and bay leaves.
What types of ground meat are required?
The sauce uses a blend of 1 lb of ground pork and 1 lb of ground beef.
Why is milk added to the Bolognese sauce?
Milk is added and simmered until mostly evaporated to provide richness and a traditional texture to the sauce.
How much red wine should I use?
The recipe requires 2 cups of dry red wine.
How long should the sauce simmer once all ingredients are combined?
The sauce should simmer gently for 1.5 to 2 hours until thickened.
What is the recommended pasta for this sauce?
Tyler Florence recommends serving this sauce over 1 lb of dry tagliatelle pasta.
How many calories are in one serving?
Each serving contains approximately 250 calories.
What is the protein content per serving?
There are 14.17 grams of protein per serving.
How many servings does this recipe yield?
This recipe yields 6 servings.
What is the fat content per serving?
The fat content is 13.33 grams per serving.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
How should the canned tomatoes be prepared?
The 28 ounces of whole canned tomatoes should be hand-crushed.
What type of oil is used for cooking the aromatics?
Two tablespoons of extra virgin olive oil are used.
How many garlic cloves are needed?
The recipe calls for 5 minced garlic cloves.
What is the recommended garnish?
Garnish with hand-torn fresh basil, grated Parmigiano-Reggiano cheese, and a drizzle of olive oil.
What preparation is needed for the porcini mushrooms before soaking?
The mushrooms should be wiped of any grit before being reconstituted.
How many carrots and celery ribs are used?
The recipe uses 2 carrots and 2 celery ribs.
What should I do with the fresh herbs before cooking?
Strip the leaves from the thyme and oregano stems, and strip the needles from the rosemary stem.
How long should I cook the vegetable puree?
The vegetable puree should cook for 5-10 minutes to allow flavors to develop.
Do I cook the pasta in the sauce?
No, cook the pasta separately in a large pot of salted water according to package instructions, then toss with the sauce.
What should be the consistency of the vegetable mixture after blending?
It should be blended until you have a smooth puree.
At what heat should the ground meat be cooked?
The heat should be increased to medium-high when adding the ground pork and beef.
What size onion is required?
One medium onion, finely chopped.
When do I add the bay leaves?
Add the bay leaves to the olive oil along with the fresh herbs before adding the vegetable puree.
How much dried porcini mushrooms are used?
The recipe uses 2 ounces of dried porcini mushrooms.
What is the total ingredient count for this recipe?
There are 21 total ingredients in this recipe.