Spaghetti With Bolognese Recipe

Bring water to boil

In a large pot add 4 liters (about 1 gallon) of water and 2 tbsp kosher salt. Bring to a rolling boil over high heat.

Cook spaghetti

When the sauce is within 5–10 minutes of readiness (see Bolognese section), add 12 oz dried spaghetti to the boiling water. Cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally to prevent sticking.

Reserve pasta water: before draining, scoop out and reserve 1 cup of the starchy cooking water. Drain the spaghetti and keep warm.

Prep aromatics

Finely chop 1 cup onion, 1 cup carrot, 2 stalks celery and mince 3 cloves garlic. Chop pancetta if using.

Sauté base

Heat 2 tbsp olive oil and 1 tbsp butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the pancetta and cook 3–4 minutes until it releases fat and begins to brown. Add the chopped onion, carrot and celery and a pinch of salt. Sauté, stirring occasionally, until vegetables are soft and translucent, about 7–9 minutes.

Add garlic and brown meat

Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high. Add 1 lb ground beef and 0.5 lb ground pork, breaking the meat up with a spoon. Season with 1 tsp salt and 1/2 tsp black pepper. Cook until meat is browned and most moisture has evaporated, about 6–8 minutes.

Tomato paste and deglaze

Stir in 2 tbsp tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly. Pour in 3 fl oz dry red wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add tomatoes, stock and milk

Add 14 oz crushed tomatoes and 1 cup beef or chicken stock. Stir in 1/2 cup milk, 1 tsp dried oregano, 1 tsp dried basil and 1 bay leaf. Bring mixture to a gentle simmer.

Simmer slowly

Reduce heat to low so the sauce maintains a gentle simmer. Cook uncovered for 45–60 minutes, stirring occasionally, until the sauce thickens and flavors concentrate. If the sauce reduces too quickly, add small splashes of stock or reserved pasta water. Taste and adjust salt and pepper toward the end of cooking.

Finish sauce: Remove the bay leaf. If you prefer a smoother texture, pulse the sauce a few times with an immersion blender or mash gently with a spoon. Stir in a drizzle (1 tsp) of extra-virgin olive oil and 2 tbsp chopped fresh basil or parsley.

Combine pasta and sauce

Add drained spaghetti to the Bolognese pan (or transfer a portion of sauce to the pasta pot). Toss over low heat for 1–2 minutes so the pasta absorbs sauce. If needed, add 1/4–1/2 cup reserved pasta water to loosen and coat the spaghetti evenly.

Plate

Divide spaghetti among 4 plates or bowls. Spoon additional Bolognese on top as desired.

Garnish and serve

Sprinkle each serving with about 2 tbsp grated Parmesan and a pinch of chopped fresh basil or parsley. Drizzle a little extra-virgin olive oil if desired. Serve immediately.