Bucatini Bolognese: A hearty January delight

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When the chill of January settles in, there’s nothing quite like a steaming plate of Bucatini Bolognese to warm both body and soul. This classic Italian dish is the epitome of hearty comfort, blending rich, slow-cooked flavors with the satisfying chew of bucatini pasta.

The magic begins with the Bolognese sauce, a luxurious blend of ground meat and aromatic vegetables simmered in crushed tomatoes, milk and wine. This slow-cooking process allows the flavors to deepen and meld, creating a sauce that’s rich, savory and utterly satisfying. The addition of milk gives the sauce a creamy texture, balancing the acidity of the tomatoes and elevating the dish to comfort-food perfection.

Bucatini is the ideal partner for this robust sauce. Its hollow center soaks up every drop of the flavorful Bolognese, while its thick, sturdy strands ensure a satisfying bite. It’s pasta that holds its own against the heartiness of the sauce, making every forkful a perfect balance of texture and taste.

In January, when the days are cold and the nights long, Bucatini Bolognese offers nourishment and warmth. It’s a meal that invites you to linger, savor and reconnect. Whether shared around a table with loved ones or enjoyed solo as a cozy indulgence, this dish embodies the essence of winter comfort. Full of depth, richness, and homemade goodness, Bucatini Bolognese is the perfect antidote to winter’s chill.

 

Ingredients

• 4 tablespoons extra-virgin olive oil

• 5 cloves garlic, minced

• 1 medium onion, diced

• 2 large carrots, diced

• 6 celery ribs, diced

• 1 pound ground pork

• 1 pound ground chuck

• Kosher salt, to taste

• Fresh ground black pepper, to taste

• 1 teaspoon red pepper flakes (optional)

• 1/4 cup tomato paste

• 2 cups red wine

• 2 cups chicken stock

• 1 cup milk

• 1 (28 ounce) can crushed tomatoes (such as San Marzano)

• 1 handful of fresh basil, roughly 1/2 cup, chopped

• 2 teaspoons minced fresh thyme leaves

• 1-pound dry bucatini pasta

• 1/2 cup thinly fresh grated Parmesan or Pecorino Romano cheese

 

Instructions

1. In a large pot, heat the olive oil over medium heat.  Add in the garlic, onions, carrots and celery. Cook slowly until vegetables are soft, about 10-15 minutes.

2. Add both meats and cook slowly, stirring frequently, until the meat is browned and starting to crisp, at least 20 minutes. Salt and pepper generously. Stir in red pepper flakes, if desired.

3. Add the tomato paste to the meat mixture and sauté for 5 minutes.

4. Deglaze the pot with the red wine. Scrape all the bits and pieces that might accumulate and let simmer to start reducing, about 10 minutes.

5. Add the chicken stock, milk, crushed tomatoes and cheese rinds and let simmer over low heat for 2 hours, stirring occasionally.

6. Turn off the heat and remove what is left of the cheese rinds and discard. Stir the basil and thyme into the sauce. Let the sauce rest while you prepare the pasta.

7. Cook the bucatini pasta according to package directions until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of Bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary.

8. Toss the bucatini with the sauce, then plate it.  Add a spoonful more of Bolognese sauce then finish with the grated cheese, more basil and a drizzle of extra-virgin olive oil.

Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.