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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grind or finely dice pancetta until it resembles coarse breadcrumbs. Mix with ground chicken until evenly combined. Set aside.
Heat olive oil in a large Dutch oven over medium heat until it shimmers. Add carrot, onion, celery, and bay leaves. Stir to coat.
Reduce heat to medium-low, cover, and cook the soffrito for 35 to 40 minutes, stirring every 8 to 10 minutes, until very soft and jammy.
Remove lid, push soffrito to edges, and add chicken-pancetta mixture to the center. Break meat into small pieces and sear until no pink remains, about 8 to 10 minutes.
Pour in red wine and stir to scrape up browned bits. Simmer uncovered until almost evaporated and pot looks nearly dry, about 15 to 20 minutes.
Whisk tomato paste with chicken stock until smooth. Pour into pot and stir to combine. Simmer on low for 20 minutes, stirring every 5 minutes.
Add whole milk and stir until fully incorporated. Simmer uncovered for another 20 to 25 minutes until thick and able to coat the back of a spoon. Remove bay leaves.
Cook pasta in well-salted water according to package directions. Reserve 1 cup of pasta water. Toss pasta with bolognese, adding pasta water as needed. Serve with Parmesan.
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Don't rush the soffrito; the full 35-40 minutes is essential for depth of flavor.
The milk rounds out acidity and gives a silky texture, don't skip it.
This sauce tastes even better the next day.
Substitute ground turkey for chicken, or thick-cut bacon for pancetta.
Use white wine instead of red for a lighter sauce.
Can I use a different type of meat?
Yes, you can substitute ground turkey or a beef-pork mix for a more traditional version.
What pasta shapes work best?
Orecchiette, rigatoni, pappardelle, and tagliatelle all work well.
Can I make this sauce ahead of time?
Yes, make the full batch, cool, and refrigerate. The flavors deepen overnight.
How should I store leftovers?
Refrigerate in an airtight container for up to 4-5 days, or freeze the sauce without pasta for up to 3 months.
What can I use instead of pancetta?
Thick-cut bacon, finely diced, can be used in place of pancetta.
