Beef Bolognese with Parmesan (Printable Version)
Rich beef sauce simmered with vegetables, paired perfectly with spaghetti and Parmesan cheese.
# What You Need:
→ Meat
01 - 1.1 lbs ground beef (80/20 fat ratio)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 small carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 cloves garlic, minced
→ Liquids
06 - 14 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - 1/2 cup dry red wine
09 - 1 cup beef or chicken stock
10 - 2 tbsp whole milk
→ Pasta
11 - 12 oz dried spaghetti
→ Cheese
12 - 2 oz Parmesan cheese, freshly grated plus extra for serving
→ Seasonings
13 - 2 tbsp olive oil
14 - 1 bay leaf
15 - 1 tsp dried oregano
16 - 1/2 tsp dried thyme
17 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Heat olive oil in a large heavy-bottomed saucepan over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Increase heat to medium-high. Add ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8–10 minutes.
04 - Stir in tomato paste and cook for 2 minutes to develop flavor. Pour in red wine, scraping up any browned bits from the bottom. Simmer until wine is mostly reduced, about 3 minutes.
05 - Add crushed tomatoes, stock, bay leaf, oregano, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover partially and simmer gently for 45 minutes, stirring occasionally.
06 - Stir in milk and simmer for 10 minutes more to enrich the sauce. Adjust seasoning to taste. Remove and discard bay leaf.
07 - Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
08 - Toss spaghetti with a ladle of Bolognese sauce and a splash of reserved pasta water. Divide among plates. Top with more sauce and sprinkle generously with Parmesan. Serve immediately.
# Expert Tips:
01 -
- The slow simmer transforms humble ingredients into something extraordinary
- Leftovers taste even better after the flavors have time to really know each other
02 -
- The milk addition isn't a mistake, it's a traditional technique that somehow balances and mellows the acidity
- This sauce rewards time, so don't rush the simmer or you'll miss the depth that only patience provides
03 -
- Adding a small knob of butter at the end creates an incredibly velvety finish
- Substituting half the beef with pork creates a more traditional and complex flavor profile