Beef Bolognese with Spaghetti (Printable Version)
Hearty Italian-style beef sauce slow-cooked and served over perfectly cooked spaghetti.
# What You Need:
→ Meats
01 - 1.1 lbs ground beef (80/20 fat ratio)
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced
→ Liquids
06 - 28 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - ½ cup dry red wine
09 - 1 cup beef stock
→ Dairy
10 - ¼ cup whole milk
→ Pasta
11 - 14 oz dried spaghetti
→ Seasonings & Oils
12 - 2 tbsp olive oil
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1 bay leaf
16 - ½ tsp ground black pepper
17 - 1 tsp salt, plus additional for pasta water
→ Garnish
18 - Freshly grated Parmesan cheese
19 - Fresh basil or parsley leaves
# How to Make It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrot, and celery; sauté for 6–8 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Increase heat to medium-high. Add ground beef, breaking it up with a wooden spoon. Cook for approximately 8 minutes until thoroughly browned and no longer pink.
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 of the pot. Simmer for 2–3 minutes until slightly reduced.
05 - Add crushed tomatoes, beef stock, oregano, basil, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients.
06 - Reduce heat to low and cover partially with lid. Simmer gently for 45 minutes, stirring occasionally to prevent sticking.
07 - Stir in milk and continue simmering uncovered for 15 minutes to allow flavors to meld and sauce to thicken. Remove and discard bay leaf.
08 - Bring a large pot of generously salted water to a boil. Cook spaghetti according to package directions until al dente. Drain well in a colander.
09 - Plate cooked spaghetti and top generously with Bolognese sauce. Garnish with freshly grated Parmesan and fresh basil or parsley leaves if desired.
# Expert Tips:
01 -
- The milk trick creates the most velvety sauce texture that restaurants never tell you about
- Leftovers taste even better after the flavors have a night to become best friends in your refrigerator
02 -
- The milk addition isnt traditional in all regions but it absolutely transforms the texture and balances the acidity
- Simmering longer than the recipe calls for only makes it better, just keep an eye on liquid levels
03 -
- Chop your vegetables very fine so they melt into the sauce instead of remaining distinct chunks
- Taste and adjust seasoning after the milk has been fully incorporated since it changes the balance