Whole Wheat Spaghetti Recipe

Bring water to a boil

Fill a large pot with at least 4 liters of water. Bring to a rolling boil and add 1 tablespoon kosher salt.

Cook spaghetti

Add 400 g whole wheat spaghetti and cook uncovered, stirring occasionally, until al dente according to package instructions (typically 8–10 minutes). Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.

If desired, toss drained pasta with 1 teaspoon olive oil to prevent sticking while you finish the sauce.

Sweat aromatics

In a wide, heavy skillet or saucepan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter melts, add 1 cup finely diced onion, 1 cup diced celery, and 1 cup diced carrot. Cook gently, stirring, until softened and translucent (about 8–10 minutes).

Add garlic and pancetta

Add 4 minced garlic cloves and 100 g diced pancetta. Cook 2–3 minutes until pancetta browns lightly and garlic is fragrant, stirring so garlic does not burn.

Brown the meat

Increase heat to medium-high. Add 400 g ground veal (or pork/beef blend) in batches, breaking it up with a spoon. Brown the meat without crowding, about 6–8 minutes, until no longer pink. Drain off any excess fat if there is a large amount, leaving a little for flavor.

Deglaze

Pour in 120 ml dry white wine and scrape up browned bits from the bottom of the pan. Let the wine reduce by half, about 2–3 minutes.

Simmer with liquids

Add 500 ml low-sodium chicken stock, 120 ml whole milk, 1 bay leaf, and 2 sprigs fresh thyme. Stir to combine, bring to a gentle simmer, then reduce heat to low. Let the sauce cook, uncovered, at a gentle simmer for 25–30 minutes, stirring occasionally. If it thickens too much, add small amounts of reserved pasta water or stock to reach a silky consistency.

Season and finish

Remove bay leaf and thyme stems. Stir in 0.25 tsp ground nutmeg, 1 tsp sea salt, and 0.5 tsp freshly ground black pepper. Off the heat, stir in 80 g freshly grated grana padano until melted into the sauce. Taste and adjust seasoning. If you want a touch of brightness, add 0.5 tsp lemon zest.

Toast breadcrumbs

Heat a small skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When melted and hot, add 1 cup coarse bread crumbs and 1 finely minced garlic clove. Cook, stirring frequently, until breadcrumbs are golden brown and crisp, about 4–6 minutes.

Finish breadcrumbs

Remove from heat, stir in 1 tablespoon chopped fresh parsley, 0.25 tsp sea salt and a pinch (about 1/8 tsp) black pepper. Set aside.

Combine pasta and sauce

Add drained whole wheat spaghetti to the skillet with the white bolognese (or transfer sauce to the pot with pasta). Toss gently over low heat for 1–2 minutes to coat, adding reserved pasta cooking water a tablespoon at a time as needed to achieve a glossy, clingy sauce.

Plate

Divide spaghetti among 4 plates. Spoon extra sauce over the top if desired.

Finish and serve

Sprinkle each portion with a generous handful of garlic breadcrumbs and an additional grating of grana padano. Serve immediately.