Name: Spaghetti Bolognese
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp Olive oil (extra-virgin); 1 medium yellow onion (finely diced); 1 medium carrot (finely diced); 1 stalk celery (finely diced); 2 cloves Garlic (finely chopped); 300 g ground beef (20% fat); 200 g Ground pork (regular); 150 ml red wine (dry); 800 g canned crushed tomatoes (with juices); 120 ml whole milk (whole); 400 g dried spaghetti (dry); 40 g Parmesan cheese (finely grated); 1 tsp plus more fine salt (divided); 1/2 tsp Black pepper (freshly ground)

How to prepare

Heat the olive oil in a heavy 4-liter saucepan over medium heat. Add the onion, carrot, and celery with a pinch of salt and cook for 8 to 10 minutes, stirring often, until soft and lightly golden.

Add the garlic and cook for 30 seconds, until fragrant. Add the ground beef and ground pork, increase the heat to medium-high, and cook for 8 to 10 minutes, breaking up the meat, until no pink remains and the meat reaches 74°C.

Pour in the red wine and simmer for 4 to 5 minutes, scraping the bottom of the pan, until the sharp alcohol aroma fades and the liquid is reduced by about half.

Stir in the crushed tomatoes, milk, remaining salt, and black pepper. Bring just to a simmer, then reduce the heat to low and simmer uncovered for 50 to 60 minutes, stirring occasionally, until thick and glossy.

Thick glossy Bolognese ragù simmering in a saucepan

AI-generated image

Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to the package directions until al dente, with a slight firmness at the center.

Reserve 120 ml of pasta water, then drain the spaghetti. Return it to the pot and toss with the hot ragù, adding the reserved water a splash at a time until the sauce coats the strands evenly.

Divide the spaghetti among four warm bowls, top with the grated Parmesan, and serve immediately while the sauce is hot.

Spaghetti Bolognese topped with grated Parmesan in a warm bowl

AI-generated image

Why this recipe works

A soffritto of onion, carrot, and celery creates sweetness and aroma, while browning two meats adds depth. Milk softens the tomato acidity, and a long, gentle simmer brings the sauce together without making it heavy.

Storage and reheating

How to store it

Refrigerate the ragù and cooked pasta separately in airtight containers for up to 4 days. Freeze the ragù for up to 3 months; thaw overnight in the refrigerator.

How to reheat it

Reheat the ragù in a saucepan over medium-low heat until steaming throughout, adding a splash of water if needed. Reheat pasta in boiling water for 30 to 60 seconds, then toss with the hot sauce.