Classic Spaghetti Bolognese
Traditional dish · Italian
A rich and savory slow-cooked meat sauce from Bologna, traditionally served with tagliatelle but adapted here for spaghetti, featuring a blend of beef and pork, soffritto, tomatoes, and a touch of milk for tenderness.
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Ingredients
- Spaghetti400g
- Ground Beef250g
- Pancetta100g
- Carrots1 medium
- Celery Stalks2
- Yellow Onion1 medium
- Garlic2 cloves
- Tomato Passata700ml
- Dry Red Wine200ml
- Whole Milk150ml
- Beef Broth100ml
- Olive Oil2 tbsp
- Saltto taste
- Black Pepperto taste
- Parmigiano-Reggiano Cheesefor serving
Steps
- 1
Finely dice pancetta, carrots, celery, and onion (soffritto). Mince garlic.
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add pancetta and cook until crispy. Remove pancetta and set aside, leaving rendered fat in the pot.
- 3
Add soffritto to the pot and cook until softened, about 10-15 minutes.
- 4
Add ground beef and cook, breaking it up, until browned. Drain excess fat if necessary.
- 5
Add minced garlic and cook for 1 minute until fragrant.
- 6
Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half.
- 7
Stir in tomato passata, milk, and beef broth. Bring to a simmer.
- 8
Reduce heat to low, cover, and simmer gently for at least 2 hours, or until the sauce is thick and rich. Stir occasionally.
- 9
Season with salt and black pepper to taste. Stir in the cooked pancetta.
- 10
Meanwhile, cook spaghetti according to package directions until al dente. Drain.
- 11
Serve the Bolognese sauce over the spaghetti. Top generously with grated Parmigiano-Reggiano cheese.
