Dinner
Spaghetti alla Bolognese
A proper Bolognese takes time — three hours of patient simmering transforms simple ingredients into a rich, meaty ragù that clings to every strand of pasta.
200 min
6 servings
medium
Ingredients
- •500 g spaghetti
- •400 g ground beef
- •200 g ground pork
- •100 g pancetta, diced
- •1 yellow onion, finely diced
- •1 carrot, finely diced
- •1 stalk celery, finely diced
- •1 cup whole milk
- •1 cup dry white wine
- •400 g crushed tomatoes
- •1/2 cup Parmigiano Reggiano
Instructions
- 1Cook pancetta until fat renders. Add onion, carrot, and celery. Soften 10 min.
- 2Add beef and pork, breaking up. Cook over high heat until meat sizzles.
- 3Add milk and stir until absorbed, 15 min. Add wine, do the same.
- 4Stir in tomatoes. Season. Reduce to lowest simmer. Cook uncovered 2.5–3 hours, stirring occasionally.
- 5Cook pasta al dente. Toss with ragù, finish with Parmesan.