Beef Bolognese with Spaghetti (Printable)
A rich beef and tomato sauce slow-cooked and served atop perfectly cooked spaghetti strands.
# Ingredient List:
→ Meats
01 - 1.1 lb ground beef, preferably 80/20 blend
→ 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, to serve
19 - Fresh basil or parsley leaves, optional
# Steps:
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.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Increase heat to medium-high, add ground beef, breaking it up with a spoon; cook until browned and no longer pink, about 8 minutes.
04 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up any browned bits, and simmer for 2–3 minutes until slightly reduced.
05 - Add crushed tomatoes, beef stock, oregano, basil, bay leaf, salt, and pepper. Stir to combine.
06 - Reduce heat to low, cover partially with a lid, and simmer gently for 45 minutes, stirring occasionally.
07 - Stir in milk and continue to simmer, uncovered, for 15 minutes to meld flavors and thicken the sauce. Remove bay leaf.
08 - Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain.
09 - Serve spaghetti topped with Bolognese sauce. Garnish with Parmesan and fresh basil or parsley if desired.
# Expert Advice:
01 -
- The kind of Sunday afternoon project that makes your whole house smell like you know what youre doing.
- Leftovers taste even better, which means Tuesday night dinner is already solved.
02 -
- The milk is not optional; it transforms acidic tomato sauce into something rounded and restaurant-worthy.
- Undercook your pasta by a full minute; it continues cooking when tossed with hot sauce.
03 -
- Make the sauce a day ahead; the overnight rest in the refrigerator creates flavor harmony that fresh sauce cannot match.
- Save your parmesan rinds in the freezer and simmer one in the sauce for umami depth.