Pasta Bolognese that's (almost) better than your Nonna's

Story highlights

  • For a truly memorable bolognese, it helps to layer the flavors
  • A 'meatloaf mix' of ground beef, veal, and pork gives the perfect ratio of flavors
  • Can't savor it all right now? This sauce keeps for up to a month
A good Bolognese is about as homey as it gets: Comforting and warm, thick and smooth, and full of rich, complex flavor. The meat should be first and foremost, but there should be sweet, salty, and acidic flavors in the background.
To get this complexity, we built our Bolognese in layers, starting with just onion, carrot, and celery, sautéed in butter. Then we added meatloaf mix (a combination of ground beef, veal, and pork). For dairy, we used milk, which complemented the meat flavor without adding too much richness.