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Spaghetti Bolognese

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.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
Servings: 6 servings
Calories: 750 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. Add onions, carrot, celery, and garlic, along with the remaining 1 tablespoon olive oil, and fry until soft, 8 to 10 minutes.
  3. 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.
  4. 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.
  5. Meanwhile, in a large pot of boiling salted water, cook the spaghetti. Follow package directions for al dente pasta, then drain in a colander.
  6. 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

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

% 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.