Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Mangia! Mangia!
Save Recipe Print
2 hr 50 min
30 min
20 min
2 hr
4 to 6 servings



Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

In a large heavy-bottomed saucepan, heat the olive oil over medium flame. Add the pancetta and saute for 2 minutes to render out the fat. Add the porcinis, onion, celery, carrots, and garlic; stirring to combine. Toss in the thyme, oregano, rosemary, and bay leaves. Cook for 5 to 10 minutes, stirring, until the vegetables are very tender but not browned.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes and wine; season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well and toss with the Bolognese sauce. Shower with basil and pass grated cheese around the table.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Simple Bolognese

Recipe courtesy of Giada De Laurentiis

Pasta Bolognese

Recipe courtesy of Anne Burrell

Weeknight Bolognese

Recipe courtesy of Ina Garten

Turkey Bolognese

Recipe courtesy of Giada De Laurentiis

Tagliatelle Bolognese

Recipe courtesy of Tyler Florence

Spaghetti Bolognese

Bolognese Sauce

Recipe courtesy of Debi Mazar|Gabriele Corcos

Browse Reviews By Keyword

          Latest Stories