90 min.
Medium
Medium
Spaghetti Bolognese is inspired by the famous Italian ragù from Bologna. It is a rich, slow-cooked meat sauce made with ground beef, pork, tomatoes, wine, and aromatic vegetables. Although in Italy the traditional pasta for this sauce is tagliatelle, spaghetti became the most popular version worldwide.
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Ground beef
(400 g) ground beef
Ground pork
(150 g) ground pork
Olive oil
2 tablespoons olive oil
Onion finely chopped
1 medium onion, finely chopped (120 g)
Carrot finely chopped
1 medium carrot, finely chopped (80 g)
Celery stalk finely chopped
1 celery stalk, finely chopped (60 g)
Garlic cloves
3 garlic cloves, finely minced
Tomato passata
(400 g) crushed tomatoes or tomato passata
Tomato paste
2 tablespoons tomato paste
Dry red wine
(120 ml) dry red wine
Beef stock
(240 ml) beef stock
Whole milk
(120 ml) whole milk (optional but traditional)
Bay leaves
1 bay leaf
Dried oregano
1/2 teaspoon dried oregano
Salt
1 tablespoon salt
Black pepper
black pepper to taste
Spaghetti
(400 g) spaghetti
Water
(4 liters) water
Grated parmigiano reggiano
(60 g) Parmigiano Reggiano, grated
Fresh basil leaves
fresh basil leaves (optional)
90 min.
Heat the olive oil in a large skillet over medium heat. Add: onion, carrot, celery. Cook for 8-10 minutes until the vegetables become soft and slightly caramelized. Add the garlic and cook for 1 additional minute.
Add the ground beef and ground pork to the pan. Cook over medium-high heat for 68 minutes, breaking the meat apart with a spoon until nicely browned. This step builds depth of flavor.
Pour in the red wine. Cook for 3-4 minutes until the alcohol evaporates and the wine reduces slightly.
Add: crushed tomatoes, tomato paste, beef stock, bay leaf, oregano. Mix well. Reduce the heat to low.
Let the sauce simmer gently for 45-60 minutes over low heat. Stir occasionally. The sauce should thicken, develop deep flavor, and become rich and concentrated.
Stir in (120 ml) of milk during the last 10 minutes of cooking. This softens the acidity of the tomatoes and gives the sauce a silkier texture. Season with salt and black pepper to taste.
Bring 4 liters of salted water to a boil in a large pot. Add the spaghetti and cook for 8-10 minutes until al dente. Before draining, reserve 1/2 cup of pasta water.
Add the cooked spaghetti directly into the pan with the Bolognese sauce. Add a splash of the reserved pasta water if needed to help emulsify the sauce. Toss everything together for 1-2 minutes so the pasta absorbs the flavors.
Plate the pasta and finish with the following: freshly grated Parmigiano Reggiano and fresh basil leaves (optional).
Slow cooking is the secret to a flavorful ragù. A mix of beef and pork gives better texture and richness. Adding milk balances the acidity of tomatoes. Pasta water helps bind the sauce to the pasta.
Serving:
4
by Chef Marvin Piña
90 min.
Medium
Medium
Spaghetti Bolognese is inspired by the famous Italian ragù from Bologna. It is a rich, slow-cooked meat sauce made with ground beef, pork, tomatoes, wine, and aromatic vegetables. Although in Italy the traditional pasta for this sauce is tagliatelle, spaghetti became the most popular version worldwide.
90 min.
Medium
Medium
Spaghetti Bolognese is inspired by the famous Italian ragù from Bologna. It is a rich, slow-cooked meat sauce made with ground beef, pork, tomatoes, wine, and aromatic vegetables. Although in Italy the traditional pasta for this sauce is tagliatelle, spaghetti became the most popular version worldwide.
Ground beef
(400 g) ground beef
Ground pork
(150 g) ground pork
Olive oil
2 tablespoons olive oil
Onion finely chopped
1 medium onion, finely chopped (120 g)
Carrot finely chopped
1 medium carrot, finely chopped (80 g)
Celery stalk finely chopped
1 celery stalk, finely chopped (60 g)
Garlic cloves
3 garlic cloves, finely minced
Tomato passata
(400 g) crushed tomatoes or tomato passata
Tomato paste
2 tablespoons tomato paste
Dry red wine
(120 ml) dry red wine
Beef stock
(240 ml) beef stock
Whole milk
(120 ml) whole milk (optional but traditional)
Bay leaves
1 bay leaf
Dried oregano
1/2 teaspoon dried oregano
Salt
1 tablespoon salt
Black pepper
black pepper to taste
Spaghetti
(400 g) spaghetti
Water
(4 liters) water
Grated parmigiano reggiano
(60 g) Parmigiano Reggiano, grated
Fresh basil leaves
fresh basil leaves (optional)
90 min.
Heat the olive oil in a large skillet over medium heat. Add: onion, carrot, celery. Cook for 8-10 minutes until the vegetables become soft and slightly caramelized. Add the garlic and cook for 1 additional minute.
Add the ground beef and ground pork to the pan. Cook over medium-high heat for 68 minutes, breaking the meat apart with a spoon until nicely browned. This step builds depth of flavor.
Pour in the red wine. Cook for 3-4 minutes until the alcohol evaporates and the wine reduces slightly.
Add: crushed tomatoes, tomato paste, beef stock, bay leaf, oregano. Mix well. Reduce the heat to low.
Let the sauce simmer gently for 45-60 minutes over low heat. Stir occasionally. The sauce should thicken, develop deep flavor, and become rich and concentrated.
Stir in (120 ml) of milk during the last 10 minutes of cooking. This softens the acidity of the tomatoes and gives the sauce a silkier texture. Season with salt and black pepper to taste.
Bring 4 liters of salted water to a boil in a large pot. Add the spaghetti and cook for 8-10 minutes until al dente. Before draining, reserve 1/2 cup of pasta water.
Add the cooked spaghetti directly into the pan with the Bolognese sauce. Add a splash of the reserved pasta water if needed to help emulsify the sauce. Toss everything together for 1-2 minutes so the pasta absorbs the flavors.
Plate the pasta and finish with the following: freshly grated Parmigiano Reggiano and fresh basil leaves (optional).
Slow cooking is the secret to a flavorful ragù. A mix of beef and pork gives better texture and richness. Adding milk balances the acidity of tomatoes. Pasta water helps bind the sauce to the pasta.
Serving:
4
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