Beef Bolognese Spaghetti (Printable)
Rich slow-cooked beef and tomato sauce served over tender spaghetti, infused with herbs and wine.
# Ingredient List:
→ 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 & Sauce Components
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 & Garnish
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 additional for pasta water
18 - Freshly grated Parmesan cheese, to serve
19 - Fresh basil or parsley, chopped, optional
# Steps:
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 wooden spoon, until browned and no longer pink, about 6-8 minutes.
04 - Pour in red wine, scraping any browned 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 prevent sticking.
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 directions until al dente. Reserve 1/4 cup pasta water before draining.
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 Advice:
01 -
- The milk trick makes the sauce impossibly creamy without any heavy cream
- This is the perfect Sunday project that fills your whole house with the most incredible smell
02 -
- Letting the sauce rest for even 10 minutes before serving makes the flavor deeper
- The milk trick was the game changer that took this from good to restaurant quality
03 -
- Grate a small amount of Parmesan directly into the sauce during the last few minutes of cooking
- Use a wooden spoon to scrape the pot—those brown bits are pure flavor