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Spaghetti Bolognese Recipe

Recipe by Pedro M. A. Neves

Spaghetti Bolognese is Italy's iconic meat sauce pasta, featuring a slow-simmered ragù of ground beef, tomatoes, and aromatic vegetables that clings to tender spaghetti. This rustic classic delivers rich, complex flavors developed through patient cooking, creating a deeply satisfying main course that captures the essence of Italian home cooking.

Ingredients

• 300g ground beef
• 150g ground pork
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 200ml whole milk
• 150ml dry red wine
• 400g canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg
• 400g spaghetti
• 30g Parmigiano-Reggiano, grated
• Fresh basil for garnish (optional)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the finely diced onion, carrot, and celery (soffritto). Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened and fragrant.

2. Add minced garlic to the softened vegetables and stir constantly for 1 minute until fragrant.

3. Add the ground beef and ground pork to the pot, breaking the meat apart with a wooden spoon as it cooks. Continue cooking for 8-10 minutes, stirring frequently, until the meat is fully browned and any liquid has evaporated.

4. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color.

5. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Allow the wine to simmer for 3-4 minutes until mostly reduced.

6. Add the crushed tomatoes and stir well to combine. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally. The sauce should bubble gently at the edges.

7. Pour the milk slowly into the sauce while stirring gently. Continue simmering for 3-5 minutes more until the sauce is creamy and slightly lighter in color. Season with salt, black pepper, and nutmeg.

8. While the sauce finishes, bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, then drain well.

9. Divide cooked spaghetti among serving bowls. Ladle the Bolognese sauce generously over each portion, top with freshly grated Parmigiano-Reggiano, and garnish with fresh basil if desired.

Substitutions

• Replace ground pork with ground veal for a more delicate flavor
• Use ground lamb instead of pork for a Mediterranean variation
• Substitute whole milk with heavy cream for a richer sauce
• Use vegetable broth instead of red wine for an alcohol-free version

Tips

• Do not rush the sauce; slow simmering develops deeper flavor and allows ingredients to meld properly
• Use freshly grated Parmigiano-Reggiano cheese just before serving for superior taste and texture
• The sauce can be made up to 2 days ahead and refrigerated, allowing flavors to develop even further
• Keep the heat low during the final stages to prevent the milk from curdling

Authentic Bolognese ragù originates from Bologna in the Emilia-Romagna region of Italy and traditionally features both beef and pork with milk or cream—a distinctly Northern Italian approach that differs from the tomato-forward versions found in other regions. The inclusion of milk creates a refined, velvety sauce that defines true ragù Bolognese.

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