Spaghetti Bolognese
A rich, slow-simmered meat sauce of beef, pork, tomato, milk and a splash of wine, tossed with spaghetti and Parmesan.
- Servings
- 6
- Prep
- 20 min
- Cook
- 2 hr
- Total
- 2 hr 20 min
Ingredients
- water stays the same: Use a big pot of water whatever the batch size.
- kosher salt stays the same: It seasons the pasta water, which stays the same amount.
Equipment
- Large heavy pot
- Large pot for pasta
Instructions
Heat the oil in the heavy pot over medium heat. Cook the onion, carrot and celery until very soft and lightly golden, 10 minutes.
Turn the heat up to medium-high, add the beef, pork and salt and cook, breaking up the meat, until it loses its pink color, 6–8 minutes. Stir in the tomato paste for 1 minute.
Pour in the wine and simmer until it evaporates, 3 minutes. Add the milk and simmer until it’s mostly absorbed, 5 minutes. The milk makes the meat tender.
Stir in the tomatoes and nutmeg, bring to a bare simmer and cook uncovered, stirring now and then, for 1½ hours. Add a splash of water if it gets too thick before then.
Near the end, bring the water and pasta salt to a boil and cook the pasta until al dente. Save ½ cup of the water, then drain.Near the end, bring the water and pasta salt to a boil and cook the pasta until al dente. Save 118 mL of the water, then drain.
Toss the pasta with about two-thirds of the sauce and a splash of pasta water until coated. Serve topped with the rest of the sauce and Parmesan.
Notes
- The sauce keeps 4 days in the fridge and freezes for 3 months, so it’s worth making a double batch.
- A long, gentle simmer is what makes it rich and velvety.
My notes
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Nutrition estimate
- Calories
- 715
- Protein
- 37 g
- Carbs
- 73 g
- Fat
- 29 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
