Authentic Spaghetti Bolognese
Equipment
Ingredients
Ingredients
ground beef (minced)
500 g
pancetta (diced)
100 g
onion (finely chopped)
1 piece
carrot (finely chopped)
1 piece
celery (finely chopped)
1 piece
garlic (minced)
2 clove
tomato sauce
800 ml
tomato paste
2 tbsp
red wine
150 ml
whole milk
200 ml
olive oil
2 tbsp
butter
30 g
fresh thyme
2 sprig
bay leaf
2 piece
salt
1 tsp
black pepper
0.5 tsp
parmesan cheese (grated)
50 g
spaghetti
400 g
Instructions
Prepare vegetables
Finely chop onion, carrot, celery and mince garlic.
Brown the meat
Heat butter and olive oil in a large pot. Add pancetta and cook until crisp. Add ground beef and cook until browned.
Sauté vegetables
Add chopped vegetables and garlic to the pot. Cook until softened.
Add tomato paste
Stir in tomato paste and cook for 2 minutes to caramelize.
Deglaze with wine
Pour in red wine and simmer until mostly evaporated.
Add tomatoes and milk
Add tomato sauce and milk. Stir to combine.
Simmer the sauce
Add herbs, salt and pepper. Reduce heat and simmer gently for 2 hours, stirring occasionally.
Cook spaghetti
Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente.
Combine and serve
Drain pasta, reserving some pasta water. Toss pasta with Bolognese sauce, adding pasta water if needed. Serve with grated parmesan.
Original recipe
Storage
Bolognese sauce tastes even better the next day. Store sauce and pasta separately for best results.
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