Italian Style Spaghetti Bolognese Recipe

 Italian Style Spaghetti Bolognese Recipe

Ingredients

(Serves 4)

400g spaghetti (preferably durum wheat)

300g ground beef (a mix of beef and pork is traditionally used)

1 medium onion (finely chopped)

1 medium carrot (finely chopped)

1 celery stalk (finely chopped)

2 tablespoons extra virgin olive oil

100ml dry white wine

250ml whole milk (optional, but traditional to balance acidity)

400g peeled tomatoes (or good-quality tomato passata)

2 tablespoons tomato paste

100ml beef broth or water (if needed)

Salt and black pepper to taste

1 bay leaf (optional)

Freshly grated Parmesan, to serve

Instructions

Prepare the soffritto: In a large saucepan, heat the olive oil over medium heat. Over low heat. Add the chopped onion, carrot, and celery. Sauté slowly for about 8-10 minutes, stirring occasionally, until soft and translucent, but not browned.

Add the meat: Increase the heat to medium and add the ground beef. Cook, stirring and breaking up the pieces, until the meat is well browned (about 10 minutes). Season with a little salt and pepper.

Deglaze with wine: Pour in the white wine and cook until completely evaporated, stirring to combine the flavors (about 5 minutes).

Add the tomatoes: Add the tomato paste and stir for 1-2 minutes. Then add the peeled tomatoes (crush them with your hands or a spoon) and the bay leaf (if using). Mix well.

Slow cooker: Reduce the heat to low, partially cover the pan, and let the sauce simmer for 2-3 hours, stirring occasionally. If the sauce starts to dry out, add a little beef broth or water. The ragù should be thick and the flavors well integrated.

Add the milk: In the last 15-20 minutes of cooking, gradually add the milk, stirring well. This will soften the tomato acidity and add a creamy texture to the sauce. Season with salt and pepper.

Cook the spaghetti: In a large pot, bring salted water to a boil (1 tablespoon of salt per liter of water). Cook the spaghetti until al dente, according to package directions (usually 8-10 minutes). Drain, reserving some of the cooking water.

Assemble the dish: Mix the spaghetti with the Bolognese sauce in a large pot or bowl. If necessary, add a little of the cooking water to loosen the sauce. Serve immediately with freshly grated Parmesan.