Italy · Cereal and Pasta Dishes

Spaghetti Bolognese

A slow-cooked meat ragù of ground beef, pancetta, tomatoes, and a splash of milk that simmers for hours until thick and deeply savory.

35 min✻4 servings✻900 kcal
Spaghetti Bolognese

Ingredients

  • spaghetti500 g
  • ground beef500 g
  • onion1
  • garlic2 cloves
  • celery2 stalks
  • carrot1
  • canned chopped tomatoes400 g
  • tomato paste2 tbsp
  • dry red wine1 cup
  • dried oregano1 tsp
  • bay leaves2
  • salt and black pepperto taste
  • olive oilfor frying
  • grated parmesanfor serving

Method

  1. 1In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, celery and carrots. Sauté for 5-7 minutes until the vegetables are soft.
  2. 2Add the ground beef and cook, breaking up lumps, until the meat is browned, about 8-10 minutes.
  3. 3Pour in the red wine and cook until almost completely evaporated, about 5 minutes.
  4. 4Add the tomatoes, tomato paste, oregano and bay leaf. Season with salt and pepper. Reduce the heat and simmer the sauce, stirring occasionally, for about 1-1.5 hours until it thickens.
  5. 510-15 minutes before the sauce is ready, boil the spaghetti in salted water until al dente. Drain, leaving some pasta water. Add the spaghetti to the skillet with the sauce and mix well. Serve with grated parmesan.