Classic Spaghetti Bolognese

Ingredients

• Spaghetti400g
• Ground Beef500g
• Pancetta100g
• Carrots1 medium
• Celery Stalks2
• Yellow Onion1 medium
• Garlic2 cloves
• Tomato Passata700ml
• Dry Red Wine200ml
• Whole Milk100ml
• Beef Broth100ml
• Olive Oil2 tbsp
• Butter1 tbsp
• Saltto taste
• Black Pepperto taste
• Parmigiano-Reggiano Cheesefor serving
• Fresh Basilfor garnish

Steps

1. 1

   Finely dice the pancetta, carrots, celery, and onion (soffritto). Mince the garlic.

2. 2

   Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the pancetta and cook until crispy. Remove pancetta and set aside, leaving the rendered fat in the pot.

3. 3

   Add the diced soffritto to the pot and cook gently for 10-15 minutes until softened and translucent, but not browned.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Increase heat to medium-high. Add the ground beef and break it up with a spoon. Cook until browned all over. Drain off excess fat if necessary.

6. 6

   Pour in the red wine and scrape the bottom of the pot to deglaze. Let it bubble and reduce by half.

7. 7

   Stir in the milk and let it simmer until mostly evaporated.

8. 8

   Add the tomato passata and beef broth. Season with salt and pepper. Bring to a simmer.

9. 9

   Reduce heat to low, cover partially, and simmer for at least 2-3 hours, stirring occasionally. The longer it simmers, the richer the flavor. Add a splash more broth or water if it becomes too dry.

10. 10

    Cook spaghetti according to package directions until al dente. Drain, reserving some pasta water.

11. 11

    Stir the reserved crispy pancetta into the bolognese sauce. Adjust seasoning.

12. 12

    Serve the bolognese sauce generously over the cooked spaghetti. Garnish with fresh basil and grated Parmigiano-Reggiano cheese.