Spaghetti Bolognese
Cook
2 hours
Prep Time
20 mins
Total Time
2 hours & 30 mins
Serves
6
Ingredients
- 1 lb spaghetti pasta
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 lb ground beef (80/20 blend)
- 1/2 lb ground pork (optional, or use all beef)
- 1/2 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1/2 cup whole milk or heavy cream
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1/2 cup fresh Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Kitchen Tools Needed:
- Large heavy-bottomed pot or Dutch oven
- Large pot for pasta
- Wooden spoon
- Colander
- Knife and cutting board
- Measuring cups and spoons
- Cheese grater
- Ladle
Steps
- Prepare the Soffritto: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and lightly golden.
- Add Aromatics: Add minced garlic and cook for another minute until fragrant, being careful not to burn.
- Brown the Meat: Increase heat to medium-high. Add ground beef and pork, breaking it up with a wooden spoon. Cook for 8-10 minutes until meat is well-browned and no longer pink. Season with salt and pepper.
- Deglaze and Build Sauce: Pour in red wine and scrape up any browned bits from the bottom of the pot. Let wine simmer for 2-3 minutes to cook off alcohol. Add crushed tomatoes, tomato paste, beef broth, bay leaves, oregano, and basil. Stir well to combine.
- Simmer the Sauce: Bring sauce to a boil, then reduce heat to low and let simmer partially covered for 1.5-2 hours, stirring occasionally. The sauce should reduce and thicken. Add milk or cream in the last 15 minutes of cooking.
- Cook the Pasta: About 15 minutes before sauce is done, bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Combine and Serve: Remove bay leaves from sauce. Add drained pasta to the sauce and toss to combine, adding pasta water if needed to achieve desired consistency. Serve immediately topped with fresh Parmesan cheese and chopped parsley.
Macros:
Total Calories: 520
Carbs: 58g
Proteins: 32g
Fats: 18g