Traditional Spaghetti Bolognese
A rich, slow-simmered meat sauce ragù served over al dente spaghetti. Italian comfort food at its best.
Details
Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup milk
- 1/2 cup white wine
- 1 lb spaghetti
- Parmesan cheese
Instructions
- 1
Sauté onion, carrot, and celery in olive oil until soft (soffritto).
- 2
Add beef and brown well.
- 3
Pour in milk and simmer until evaporated (tenderizes meat).
- 4
Pour in wine and simmer until evaporated.
- 5
Add tomatoes. Simmer on very low heat for 1.5 to 2 hours.
- 6
Cook spaghetti until al dente.
- 7
Toss pasta with sauce. Serve with grated parmesan.
About This Recipe
True Bolognese, or ragù alla bolognese, is far more than just a simple meat sauce; it's a testament to the patient artistry of Emilian cuisine, specifically hailing from the culinary heartland of Bologna. This deeply savory, slow-simmered ragù is defined by its rich, complex flavor profile, built upon a soffritto base of finely chopped onion, carrot, and celery. The magic unfolds as ground meat, traditionally a blend of beef and often pork or veal, is meticulously browned, then lovingly braised in a luxurious mixture of crushed tomatoes, white wine, and crucially, milk. The milk isn't just for creaminess; it tenderizes the meat and mellows the acidity of the tomatoes, contributing to the sauce's signature velvety texture and profound depth. Unlike many Italian-American versions, an authentic Bolognese is thick and clingy, designed to coat wide, flat pasta like tagliatelle. While often served with spaghetti outside Italy, its true essence lies in the unhurried simmer, transforming humble ingredients into a comforting masterpiece that speaks volumes of Italian heritage and culinary devotion.
Tips & Tricks
- • To achieve a truly rich flavor, ensure your ground beef is thoroughly browned and caramelized at the bottom of the pot before adding liquids. This deep brown crust, known as fond, will impart an incredible depth once deglazed.
- • For an even more authentic and complex flavor profile, consider substituting a portion of the ground beef with ground pork or veal, or adding a slice of pancetta to the soffritto for an extra layer of savory richness.
- • Bolognese sauce significantly improves with time. Make it a day ahead and let it rest in the refrigerator overnight; the flavors will meld and deepen beautifully. It also freezes exceptionally well for up to three months.
- • While traditionally served with fresh tagliatelle, this rich ragù is delightful with other hearty pasta shapes like pappardelle or rigatoni. Serve alongside a simple green salad dressed with a bright vinaigrette to cut through the richness.
Nutrition Facts
Per serving (approximate)