Description

This Classic Spaghetti Bolognese is the ultimate comfort food, featuring a luxuriously rich and savory beef sauce. Slow-cooked to perfection, it transforms simple ingredients into an unforgettable meal.

Ingredients

Ground Beef
Onion
Carrot
Celery
Garlic
Tomato Paste
Crushed Tomatoes
Beef Broth
Milk
Bay Leaf
Dried Oregano
Nutmeg
Salt
Freshly Ground Black Pepper
Olive Oil
Spaghetti
Parmesan Cheese (Parmigiano Reggiano)

Instructions

Prep Your Veggies (Sofrito): First things first, get your aromatics ready. Finely dice your onion, carrots, and celery. The finer you dice them, the more they will melt into the sauce, creating a smoother texture. Mince your garlic as well.
Brown the Beef: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon or two of olive oil over medium-high heat. Add your ground beef, breaking it up with a spoon. Cook until it's beautifully browned all over, about 7-10 minutes. This browning is crucial for flavor development! Once browned, drain off any excess fat from the pot – you want flavor, not grease. Set the browned beef aside.
Sauté the Sofrito: Reduce the heat to medium. Add another tablespoon of olive oil to the same pot if needed, then add your diced onion, carrots, and celery. Sauté gently, stirring occasionally, until the vegetables are very tender and translucent, about 8-10 minutes. This slow cooking allows their natural sweetness to develop.
Build the Flavor Base: Add the minced garlic to the softened vegetables and cook for another minute until fragrant. Then, stir in the tomato paste. Cook, stirring constantly, for about 2-3 minutes. This step, often called 'cooking out' the tomato paste, deepens its flavor and removes any raw acidity.
Deglaze and Reintroduce Beef: Pour in about half a cup of your beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot – this is called deglazing, and those bits are packed with flavor! Stir the browned ground beef back into the pot with the vegetables.
Add Liquids and Seasonings: Stir in the crushed tomatoes, the remaining beef broth, bay leaf, dried oregano, and a pinch of nutmeg. Season generously with salt and freshly ground black pepper. Give everything a good stir to combine.
The Long Simmer: Bring the sauce to a gentle simmer. Once simmering, reduce the heat to the lowest setting, cover the pot loosely (leaving a small gap for steam to escape), and let it cook for at least 2 to 3 hours, or even longer – up to 4 hours is fantastic. Stir occasionally to prevent sticking and ensure even cooking. The longer it simmers, the more the flavors will meld and deepen, and the meat will become incredibly tender. About 30 minutes before the end of the simmering time, stir in the whole milk. It will tenderize the meat and add a wonderful richness to the sauce.
Cook the Spaghetti: When your Bolognese sauce is nearly done, bring a large pot of heavily salted water to a rolling boil. Add your spaghetti and cook according to package directions until al dente – meaning it's firm to the bite.
Combine and Serve: Before draining the spaghetti, reserve about a cup of the starchy pasta water. Drain the spaghetti and add it directly to your Bolognese sauce. Toss everything together, adding a splash of the reserved pasta water if needed to help the sauce cling beautifully to the pasta. Serve immediately in warm bowls, topped generously with freshly grated Parmesan cheese.

Prep Time: 15 mins
Cook Time: 3-4 hours
Category: Dinner
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 8 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 90 mg

Keywords: To elevate your Bolognese, allow it to simmer longer for better flavor development. Finely dice your sofrito for a smoother sauce, and don't skimp on the olive oil for sautéing. Remember to taste and season throughout the cooking process for a well-balanced flavor.