# BA’s Best Bolognese

> Andy Baraghani’s rich meat gravy Bolognese sauce freezes well and pairs perfectly with pasta.
- Title: BA’s Best Bolognese · Bon Appétit | Shortify
- Summary: Andy Baraghani’s rich meat gravy Bolognese sauce freezes well and pairs perfectly with pasta. Andy Baraghani’s Bolognese sauce recipe uses beef and pancetta…
- Keywords: bolognese, pappardelle, parmesan, ground beef, pancetta, tomato paste, white wine, chicken stock, whole milk, nutmeg, tagliatelle, rigatoni
- Source: Bon Appétit — https://bonappetit.com/recipe/bas-best-bolognese
- Author: Andy Baraghani
- Published: 2019-01-07T11:00:00+00:00
- Read time: 1 min
- Topics: bolognese, pappardelle, parmesan, ground beef, pancetta, tomato paste, white wine, chicken stock, whole milk, nutmeg, tagliatelle, rigatoni
## Bolognese sauce recipe
Andy Baraghani describes his Bolognese sauce as meat gravy, rich and savory with beef and pancetta.

> It’s meat gravy.
## Key ingredients
Onion, carrot, celery chopped finely; white wine, whole milk, nutmeg for subtle warmth.
## Cooking time
Sauce takes three hours from start to finish with most time hands-off.
## Pasta pairing
Serves with fresh tagliatelle, pappardelle, or dried rigatoni for best texture.
## Freezes well
Sauce freezes for up to three months; thaw overnight and reheat gently.
## Meat substitution
Ground beef chuck (20% fat) is standard; pork, turkey, or bacon can substitute.
## Wine choice
Dry white wine preferred for acidity; red wine makes sauce darker and more robust.
## Watery sauce fix
Sauce needs gentle simmer to reduce; add stock if too watery after two hours.
## Freeze and reheat
Cool sauce, freeze in airtight containers for up to three months; thaw overnight.
## Key takeaway

Andy Baraghani’s Bolognese sauce recipe uses beef and pancetta for a rich, meaty sauce that freezes and pairs with pasta.