🍝 Spaghetti Bolognese (Serves 4–6)
🧄 Ingredients
For the Bolognese Sauce
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3–4 cloves garlic, minced
- 1 lb (450 g) ground beef (80/20)
Optional: use half beef + half pork for deeper flavor - 2 tbsp tomato paste
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil (or 1 tbsp fresh, chopped)
- ½ tsp red chili flakes (optional)
- ½ cup dry red wine (optional but traditional)
- 1 can (28 oz / 800 g) crushed tomatoes
- ½ cup beef broth or water
- 1 bay leaf
- ½ cup whole milk or heavy cream (traditional Italian touch)
Pasta
- 1 lb (450 g) spaghetti
- Salt for pasta water
🔥 Instructions
1. Build the Flavor Base (Soffritto)
- Heat olive oil in a large pot over medium heat
- Add onion, carrot, and celery
- Cook 6–8 minutes, stirring often, until soft and fragrant (do not brown)
- Add garlic and cook 30 seconds
2. Brown the Meat
- Add ground beef to the pot
- Break it up with a spoon
- Cook 6–8 minutes until browned and most moisture evaporates
- Season with salt and pepper
3. Tomato Paste & Wine
- Stir in tomato paste
- Cook 2 minutes to caramelize slightly
- Pour in red wine (if using)
- Simmer 2–3 minutes until alcohol cooks off
4. Simmer the Sauce
- Add crushed tomatoes, broth, bay leaf, oregano, basil, and chili flakes
- Bring to a gentle simmer
- Reduce heat to low
- Cover partially and cook 30–45 minutes, stirring occasionally
(Longer simmer = deeper flavor)
5. Add Milk (Secret Step)
- Stir in milk or cream
- Simmer uncovered 10 more minutes
- This balances acidity and creates a silky sauce
- Remove bay leaf
6. Cook the Spaghetti
- Bring a large pot of water to a boil
- Salt generously (should taste like the sea)
- Cook spaghetti until al dente
- Reserve ½ cup pasta water, then drain
7. Combine & Finish
- Add spaghetti directly to the sauce
- Toss gently, adding reserved pasta water if needed
- Simmer 1–2 minutes so pasta absorbs flavor
