Spaghetti Bolognese
Instructions
- 1
Finely dice the onion, carrot, and celery. Mince the garlic cloves.
- 2
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced vegetables and cook for 8-10 minutes until softened.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Increase heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned, about 5-7 minutes.
- 5
Add tomato paste and stir well, cooking for 2 minutes to develop flavor.
- 6
Pour in the red wine and let it simmer until mostly evaporated, about 3-4 minutes.
- 7
Add crushed tomatoes, beef stock, oregano, basil, and bay leaves. Season with salt and pepper.
- 8
Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer for 1 hour, stirring occasionally.
- 9
After 1 hour, stir in the milk and continue simmering for another 30 minutes to 1 hour. The milk will add richness and help mellow the acidity of the tomatoes.
- 10
In the last 20 minutes of cooking, bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente.
- 11
Remove bay leaves from the sauce and adjust seasoning if needed.
- 12
Drain the pasta and serve topped with the bolognese sauce and grated parmesan cheese.
Chef's Note
"This authentic Bolognese sauce gets its incredible richness from a splash of milk, which is a traditional Italian secret. The milk mellows the tomato's acidity while creating a velvety texture that clings beautifully to the pasta. Let it simmer low and slow - patience is the key to developing those deep, complex flavors that make this a true comfort food classic."
