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Spaghetti with Bolognese Sauce

The sauce may be made without pork; just use an additional pound of ground beef.

  • prep: 30 mins
    total time: 1 hour 45 mins
  • servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 2 onions, finely chopped (3 cups)
  • 3 carrots, finely chopped (1 cup)
  • 6 cloves garlic, minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/4 cup tomato paste
  • Coarse salt and ground pepper
  • 1 cup dry white wine
  • 1 can (28 ounces) crushed tomatoes in puree
  • 1 cup milk
  • 12 ounces spaghetti
  • Finely grated Parmesan cheese, for serving

Cook's Note

Cool completely before refrigerating in an airtight container, up to 2 days.

Directions

  1. Step 1

    Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.

  2. Step 2

    Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.

  3. Step 3

    When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.

Source
Everyday Food, October 2005

Reviews (9)

  • 9 Jul, 2009

    Delicious

  • 20 Jan, 2009

    Are you supposed to drain the fat off the meat after cooking? I followed all of the directions, times, etc. but my sauce came out liquidy.

  • 20 Oct, 2008

    My family loves this dish and are happy to eat it a couple of times a month. It also freezes well. We have a couple of twists on it...instead of pork sausage we use a bulk mild italian sausage. And at the end, right before serving I add a zest of one orange it brightens up and updates the recipe. If I double the recipe I reserve some for freezing before adding the orange zest.

  • 4 Aug, 2008

    Great recipe! I used less onions and carrots than suggested and used red wine instead of white - it turned out delicious! My friends loved it too.

  • 5 Mar, 2008

    Your local wine/liquor store will have it. A lot of times, on the back label, it will say that the wine is dry, or there may be a number between 0 and 5. 0 is very dry, 5 is very sweet - you'd want nothing more than a 2.

  • 26 Feb, 2008

    Where can I find dry white wine?

  • 8 Feb, 2008

    Has become my staple "spaghetti" sauce. I've made for many friends, and everyone loves it!

  • 23 Nov, 2007

    This was a very good sauce that the whole family enjoyed!

  • 13 Nov, 2007

    This sauce is amazing! I've made it many times and people rave about it.