Spaghetti Bolognese
A rich and comforting spaghetti bolognese sauce perfect for cozy family dinners.
Ingredients
For the Sauce
- 1 lb Ground beef (80/20) Not too lean, as the fat adds flavor.
- 1 cup Onion, diced Small dice so it melts into the sauce.
- 1 cup Carrot, diced Small dice for proper cooking.
- 1 cup Celery, diced Small dice for proper cooking.
- 2 cloves Garlic, minced Add warmth without overpowering.
- 2 tbsp Tomato paste For concentrated tomato flavor.
- 1 can Canned tomatoes (crushed or chopped) Choose a brand you like.
- 1 cup Beef stock Loosens the sauce.
- 1/2 cup Milk Softens tomatoes and adds smoothness.
- 1/2 cup Red wine (optional) Use stock if not using wine.
- 2 tbsp Olive oil For cooking.
- to taste tsp Salt Season in layers for best results.
- to taste tsp Black pepper Season to taste.
- 1 tbsp Dried oregano or thyme Use lightly.
- 12 oz Spaghetti Or tagliatelle if preferred.
- for serving grated Parmesan cheese Fresh grated is best.
Instructions
Preparation
- Heat a splash of olive oil in a large pot over medium heat. Add diced onion, carrot, and celery with a pinch of salt. Cook until softened and sweet-smelling, about 8 - 10 minutes.
- Add minced garlic and stir for about 30 seconds until fragrant.
- Add the ground beef. Break it up with a spoon and allow it to brown properly for deeper flavor.
- Incorporate tomato paste and cook for 1 - 2 minutes.
- If using, add red wine and let it bubble for a minute. Otherwise, add a splash of stock and scrape the bottom to deglaze the pan.
- Pour in canned tomatoes and enough stock to keep the sauce creamy but not soupy. Add oregano and pepper, then bring to a gentle simmer.
- Stir in the milk and lower the heat, simmering gently for at least 45 minutes (up to 90 for best flavor).
- Boil spaghetti in salted water until just tender. Reserve a cup of pasta water before draining.
- Toss spaghetti with the sauce and add a splash of reserved pasta water if needed to help it cling.
- Adjust seasoning and serve with grated Parmesan on top.
Notes
Make ahead for better flavor. Freezes well for up to 3 months. If the sauce turns out too thick, loosen with stock or reserved pasta water; if too thin, simmer longer uncovered.