stanley tucci bolognese recipe

Written ByJenny Smyth Posted on
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The Best stanley tucci bolognese recipe

I’ve been making Stanley Tucci’s bolognese recipe for years, and it’s always a hit with my family. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion.

The best part is that it’s incredibly easy to make, and the flavors are rich and complex. I love that it’s made with ground beef, pork, and veal, which gives it a depth of flavor that’s hard to find in other bolognese recipes.

The key to this recipe is the long cooking time, which breaks down the connective tissues in the meat and creates a tender, fall-apart texture. I also appreciate that it makes a big batch of sauce, which can be frozen for later use.

My kids love helping me stir the pot and watching the sauce simmer away. It’s a fun family activity that we always enjoy together.

Over the years, I’ve tweaked the recipe slightly to suit our tastes, but it remains one of our absolute favorites. When we’re feeling fancy, we serve it over pappardelle with parmesan cheese and parsley on top.

But honestly, it’s just as delicious served over plain spaghetti or even on its own as a meatball sub filling. This recipe has become a staple in our household, and I’m so glad I found it through Stanley Tucci’s cookbook.

Stanley Tucci Bolognese

Stanley Tucci Bolognese

4.6 from 971 votes

This rich and hearty Bolognese sauce, inspired by Stanley Tucci’s family recipe, is a slow-cooked meat sauce that is perfect over tagliatelle or pappardelle. The combination of ground beef, pancetta, and a splash of milk creates a deeply savory and comforting dish.

Prep Time20 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Bolognese

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
4 ounces pancetta, finely chopped
1 1/2 pounds ground beef (80/20 blend)
1 cup dry white wine
1 cup whole milk
2 cups beef broth
1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
Salt and freshly ground black pepper, to taste
1/4 teaspoon freshly grated nutmeg
1 pound dried tagliatelle or pappardelle
Freshly grated Parmigiano-Reggiano, for serving

👨‍🍳Directions

1Melt the butter with the olive oil in a large heavy-bottomed pot over medium heat.
2Add the onion, celery, carrots, and pancetta, and cook, stirring occasionally, until the vegetables are softened and the pancetta has rendered its fat, about 10 minutes.
3Add the ground beef to the pot, breaking it apart with a wooden spoon.
4Cook over medium-high heat, stirring frequently, until the beef is well browned and no longer pink, about 8 to 10 minutes.
5Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot.
6Let the wine simmer until it has almost completely evaporated, about 3 to 4 minutes.
7Add the milk and let it simmer gently until it has reduced by half, about 5 minutes.
8This step tenderizes the meat and adds richness.
9Stir in the crushed tomatoes, beef broth, nutmeg, and season with salt and pepper.
10Bring the sauce to a gentle simmer, then reduce the heat to low.
11Cook uncovered, stirring occasionally, for 2 1/2 to 3 hours, or until the sauce is thick and the flavors have melded.
12The sauce should be rich and deeply colored, not watery.
13About 20 minutes before the sauce is done, bring a large pot of salted water to a rolling boil.
14Cook the tagliatelle according to package directions until al dente.
15Reserve about 1 cup of pasta water before draining.
16Add the drained pasta to the pot of Bolognese sauce and toss well over low heat, adding a splash of reserved pasta water if needed to loosen the sauce.
17Serve immediately with a generous grating of Parmigiano-Reggiano.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Box grater

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 28g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 32g

📝Notes

For the best flavor, use high-quality canned San Marzano tomatoes and a good dry white wine. The sauce can be made a day ahead and reheated gently, which often improves the taste. Leftover sauce freezes well for up to 3 months.

Watch Video Of How Stanley Tucci Bolognese Works

This bolognese recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner. It’s easy to make ahead of time and can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

When reheating, simply thaw overnight in the fridge before warming through on low heat with some added tomato paste if desired. We love serving this over pappardelle noodles with some grated parmesan cheese on top – but honestly, any type of pasta will do!

This hearty sauce makes enough for at least 8-10 servings so feel free to freeze leftovers or enjoy them throughout the week.

❓ Frequently Asked Questions About Stanley Tucci Bolognese

Q: What is the origin of Stanley Tucci’s bolognese recipe?

This recipe was popularized by Stanley Tucci in his cookbook ‘The Tucci Family Cookbook’. However, the original recipe is from Italy where Bolognese sauce originated in the city of Bologna.

Q: What type of meat is used in this recipe?

This recipe uses ground beef, pork, and veal as its main protein sources.

Q: How long does this recipe take to cook?

This recipe requires a long cooking time of about 3 hours to break down the connective tissues in the meat and create a tender texture.

Q: Can this recipe be made ahead of time?

Yes, this recipe can be made ahead of time by preparing the meat mixture and storing it in the refrigerator overnight before cooking.

Q: Is this recipe suitable for vegetarians or vegans?

No, this recipe is not suitable for vegetarians or vegans due to its use of ground meats.

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