Mafaldine A La Bolognese Recipe

Cook mafaldine

Bring a large pot of salted water (about 4 liters or 4 quarts) to a rolling boil. Add the mafaldine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Grate Parmesan finely and tear basil leaves. Keep both ready for plating. Drizzle 1 tablespoon olive oil over the cooked pasta if you won't be saucing it immediately to prevent sticking.

Sweat aromatics

In a large heavy-bottomed skillet or saucepan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. Once butter melts, add the diced onion, carrot, and celery. Season lightly with a pinch of salt and sweat, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and chopped pancetta; cook 2–3 minutes until fragrant and pancetta begins to render.

Brown the meat

Increase heat to medium-high and add the ground beef and ground pork. Break up with a wooden spoon and cook until no longer pink and some brown bits form, about 6–8 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon black pepper while cooking. Drain excess fat if there is an excessive amount, leaving a few tablespoons for flavor.

Deglaze and simmer

Reduce heat to medium. Pour in 1/2 cup milk and simmer, stirring, until mostly absorbed, about 3–4 minutes (this softens the meat and rounds acidity). Add 1/2 cup dry white wine and let it reduce by half, about 3 minutes, scraping up browned bits. Stir in the tomato paste and cook 1 minute to mellow. Add crushed tomatoes, 1/2 cup stock, bay leaf, dried oregano, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and 1/2 teaspoon sugar if using. Bring to a gentle simmer.

Slow cook

Lower heat so sauce just simmers gently. Partially cover and cook, stirring occasionally, for 30–40 minutes until thickened and flavors meld. Taste and adjust seasoning — add more salt or pepper if needed. If sauce becomes too thick, loosen with a little reserved pasta water or stock.

Finish

Discard the bay leaf. Stir in 1 tablespoon unsalted butter for shine and richness. If desired, fold in 1/4 cup finely grated Parmesan into the sauce for extra umami.

Prepare toast points

Preheat oven to 400°F (200°C). Spread softened butter on each bread slice, sprinkle with a light pinch of salt, and place on a baking sheet in a single layer. Toast in the oven until golden and crisp around the edges, about 6–8 minutes, flipping once halfway through for even browning. Remove and, while still warm, rub each slice gently with the cut side of a garlic clove for a hint of garlicky aroma.

Combine pasta and sauce: Return the drained mafaldine to the pot or a large skillet over low heat. Add 2–3 cups of the Bolognese sauce (more or less to taste) and 1/4 cup reserved pasta cooking water. Toss gently until pasta is thoroughly coated and sauce clings to the ribbons, adding more reserved water if needed to achieve a silky coating, about 1–2 minutes. Stir in a drizzle of olive oil if desired.

Plate: Divide the sauced mafaldine among 4 plates (servings). Mound additional Bolognese in the center if desired. Sprinkle each portion with 2–3 tablespoons finely grated Parmesan. Garnish with 3 torn basil leaves per serving and a light drizzle of olive oil. Serve with 1–2 toast points on the side.

Optional finishing: Offer extra grated Parmesan and cracked black pepper at the table.