Spaghetti Bolognese
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 50 mins
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Servings
6 servings
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Calories
750 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Bolognese
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The key to the ultimate Bolognese is, believe it or not, milk. A generous glug of the stuff tenderizes the meat and evens out the acidity of the tomatoes. Don’t knock it 'til you’ve tried it.
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Ingredients
- 2 tablespoons olive oil divided
- 7 ounces pancetta rounds 1/2 inch (13 mm) thick, diced
- 2 medium (14 oz) onions finely chopped
- 2 medium (6 oz) carrots finely chopped
- 3 stalks (6 oz) celery finely chopped
- 3 large garlic cloves finely chopped
- 1 pound 10 ounces lean ground beef
- 1 cup dry red wine such as Merlot or Cabernet Sauvignon
- 1 2/3 cups store-bought or homemade beef stock
- 1 2/3 cups whole milk
- 1 can (14 ounce) plum tomatoes
- 1 teaspoon freshly ground black pepper
- 4 bay leaves
- 1/2 teaspoon salt plus more for pasta water
- 16 to 18 ounces Spaghetti
- Parmesan Cheese to serve
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Instructions
- In a large wide saucepan or skillet over medium heat, add 1 tablespoon olive oil. Add pancetta and fry until crisp, stirring occasionally, 5 to 8 minutes.
- Add onions, carrot, celery, and garlic, along with the remaining 1 tablespoon olive oil, and fry until soft, 8 to 10 minutes.
- Increase heat to high, add ground beef and cook until browned, about 15 minutes. Pour in the red wine and continue to cook on high until liquid is reduced by half, about 8 minutes.
- To the saucepan mixture, add the stock, milk, tomatoes, pepper, and bay leaves. Bring mixture to a boil, then reduce heat to low. Cover and simmer gently until the tomatoes have dissolved and the sauce is rich reddish-brown in color, about 1 1/2 hours, stirring every 20 minutes. Remove from heat and stir in the salt. Let rest, uncovered, for 15 minutes. The sauce can be made up to one day ahead and reheated.☞ TESTER TIP: If your sauce looks very thin after an hour of simmering, remove the lid and let it continue to simmer until it thickens to your desired consistency.
- Meanwhile, in a large pot of boiling salted water, cook the spaghetti. Follow package directions for al dente pasta, then drain in a colander.
- Add spaghetti to the Bolognese, toss to combine, then divvy between four bowls. Top with grated Parmesan and serve immediately.
Notes
- Layer the Bolognese sauce between sheets of lasagna noodles, top with grated Parmesan cheese, and bake until golden and bubbling.
Nutrition Information
Show Details
Serving
1serving
Calories
750kcal
(38%)
Carbohydrates
70g
(23%)
Protein
45g
(90%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
661mg
(28%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 750 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 750kcal | 38% |
| Carbohydrates | 70g | 23% |
| Protein | 45g | 90% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 661mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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