Beef Bolognese with Parmesan (Printable)

Rich beef sauce simmered with vegetables and wine, served on spaghetti with fresh Parmesan.

# Ingredient List:

→ Meat

01 - 1.1 lbs ground beef (80/20 ratio preferred)

→ 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

# Steps:

01 - Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add onion, carrots, 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 burn.
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 deepen 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 to coat evenly. Divide among plates. Top with remaining sauce and sprinkle generously with Parmesan. Serve immediately.

# Expert Advice:

01 -
  • The slow simmering transforms humble ingredients into something that tastes like it came from a tiny Italian restaurant
  • Leftovers somehow taste even better, making it perfect for meal prep or a lazy next-day dinner
02 -
  • The milk step might seem unusual but it's the difference between a good sauce and an exceptional one, don't skip it
  • Don't rush the initial vegetable sauté, those softened aromatics are what create the complex depth that develops over the long cooking time
03 -
  • Make the sauce a day ahead, the flavors deepen and it reheats beautifully
  • If the sauce seems too thick, add a splash more pasta water when tossing with the spaghetti

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