Spaghetti with Bolognese Sauce

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

  • Prep:
  • Total Time:
  • Servings: 4
Spaghetti with Bolognese Sauce

Source: Everyday Food, October 2005

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

Directions

  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. 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. 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.

Cook's Notes

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

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