Beef Bolognese with Spaghetti (Printable Version)
Hearty Italian dish featuring simmered beef and tomato sauce layered with tender spaghetti strands.
# What You Need:
→ Meats
01 - 1 lb ground beef (80/20 blend recommended)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 cloves garlic, minced
→ Liquids
06 - 1/2 cup dry red wine
07 - 28 oz canned crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1/2 cup whole milk
10 - 2 tbsp olive oil
11 - 14 oz dried spaghetti
12 - 1/4 cup reserved pasta water
→ Seasonings & Others
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1 bay leaf
16 - 1/2 tsp freshly ground black pepper
17 - 1 tsp salt (plus more for pasta water)
18 - Freshly grated Parmesan cheese, to serve
19 - Fresh basil or parsley, chopped (optional, to serve)
# How to Make It:
01 - Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Sauté for 7-8 minutes until vegetables are soft and fragrant.
02 - Add garlic and cook for 1 minute, stirring continuously to prevent burning.
03 - Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes.
04 - Pour in red wine, scraping any brown bits from the bottom of the pot. Simmer for 2-3 minutes until slightly reduced.
05 - Stir in tomato paste, crushed tomatoes, oregano, basil, bay leaf, salt, and pepper. Bring to a gentle simmer.
06 - Lower heat, partially cover, and simmer for 45 minutes, stirring occasionally to develop flavor.
07 - Stir in milk and simmer uncovered for another 10 minutes. Remove bay leaf. Adjust seasoning to taste.
08 - Meanwhile, cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
09 - Add drained spaghetti to the sauce, tossing with reserved pasta water until thoroughly coated. Serve immediately, topped with Parmesan and fresh herbs if desired.
# Expert Tips:
01 -
- The milk trick creates an incredibly silky sauce that clings to every strand of pasta
- One pot of sauce transforms into dinner tonight, lunch tomorrow, and freezer meals for weeks
02 -
- The milk step might seem strange but it's the difference between a good sauce and an unforgettable one
- Your sauce is ready when a spoon dragged through it leaves a trail that doesn't immediately fill back in
03 -
- Chop your vegetables uniformly so they cook at the same rate and disappear into the sauce
- A heavy Dutch oven holds heat better and prevents hot spots that can scorch your sauce