Spaghetti Bolognese
Ingredients
- • 400 g spaghetti
- • 500 g ground beef
- • 1 medium onion
- • 1 medium carrot
- • 1 stalk celery
- • 3 cloves garlic
- • 800 g canned crushed tomatoes
- • 3 tbsp tomato paste
- • 125 ml red wine
- • 250 ml beef stock
- • 125 ml whole milk
- • 2 tbsp olive oil
- • 1 tsp dried oregano
- • 1 tsp dried basil
- • 2 item bay leaves
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 100 g parmesan cheese, grated
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
