Classic Spaghetti Bolognese
Tradicionalno jelo · Italian
A rich and hearty slow-cooked meat sauce (ragù) served with spaghetti, a true Italian classic.
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Sastojci
- Spaghetti400g
- Ground Beef500g
- Pancetta100g
- Onion1 large
- Carrots2 medium
- Celery Stalks2
- 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
Koraci
- 1
Finely dice pancetta, onion, carrots, and celery (soffritto). Mince garlic.
- 2
Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add pancetta and cook until crispy. Remove pancetta and set aside.
- 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.
- 5
Add minced garlic and cook for 1 minute until fragrant.
- 6
Pour in red wine and scrape the bottom of the pot to deglaze. Let it simmer and reduce by half.
- 7
Stir in tomato passata, milk, and beef broth. Season with salt and pepper.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, stirring occasionally, until the sauce is thick and rich. Add the cooked pancetta back in the last 30 minutes.
- 9
Meanwhile, cook spaghetti according to package directions until al dente. Drain.
- 10
Serve the ragù over the cooked spaghetti. Garnish with grated Parmigiano-Reggiano cheese.
