Recipes and Cooking Bolognese 4.3 (18) Add your rating & review This rich and homey meat sauce is the ultimate winter comfort food. Our spin is worth making it again and again. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 17, 2015 Print Rate It Share Share Tweet Pin Email Hands On Time: 1 hrs Total Time: 4 hrs 15 mins Servings: 12 Yield: 8 cups Jump to Nutrition Facts Ingredients 2 tablespoon butter 1 tablespoon olive oil 4 ounce pancetta, chopped 1 large onion, chopped (1 cup) 2 medium carrots, chopped (1 cup) Stems of 1 head fennel, chopped (about 1 cup)* 2 pound ground beef 1 pound ground pork ½ teaspoon kosher salt ½ teaspoon black pepper 2 cup dry white wine 1 ½ cup whole milk ⅛ teaspoon ground nutmeg 1 28 ounce can whole tomatoes, cut up (undrained) 1 Parmesan cheese rind (1 to 2 inches) Directions In a 4-quart Dutch oven or deep skillet heat butter and olive oil over medium-high heat. Add pancetta; cook and stir until just starting to brown, about 8 minutes, stirring occasionally. Reduce heat to medium. Add onion. Cook and stir until translucent, about 5 minutes. Add carrot and fennel. Cook 2 minutes more. Add the beef and pork to the Dutch oven. Season with salt and pepper. Using a fork, break up the meat (you want to retain some larger pieces for texture). Cook until browned. Add the wine. Using a wooden spoon, scrape up the browned bits from the bottom of the pan. Simmer, uncovered, until the wine has evaporated, about 40 minutes. Add the milk and nutmeg. Simmer, uncovered, until the milk has evaporated, about 20 minutes, stirring frequently. Once the milk has evaporated, add the tomatoes; stir to combine. When the tomatoes just start to bubble, reduce heat to low and add the Parmesan rind. Cook, uncovered, 2 1/2 to 3 hours, stirring occasionally. As the sauce cooks, liquid will evaporate and the sauce will start to look dry. Add 1/2 cup water at a time (2 to 3 cups water total) and continue to simmer as liquid evaporates. Serve over hot cooked pasta. Tips Transfer mixture to an airtight storage container. Cover and chill up to 3 days or freeze up to 3 months. * Save the fennel bulb for another use. Rate it Print Nutrition Facts (per serving) 408 Calories 28g Fat 8g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 408 % Daily Value * Total Fat 28g 36% Saturated Fat 11g 55% Cholesterol 94mg 31% Sodium 444mg 19% Total Carbohydrate 8g 3% Total Sugars 5g Protein 23g Vitamin C 10.8mg 54% Calcium 90mg 7% Iron 2.4mg 13% Potassium 575mg 12% Fatty acids, total trans 1g Folate, total 19.8mcg Vitamin B-12 2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.