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Ingredients
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Sauce
Pasta & Finish
Method
Sauce
Sweat aromatics
Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the olive oil and butter. When the butter foams, add the diced onion, carrot and celery. Cook gently, stirring occasionally, until softened and translucent, about 6–8 minutes. Add a pinch of salt to help sweat the vegetables.
Add garlic and cured pork
Add the minced garlic and the diced pancetta or bacon (if using). Cook 1–2 minutes until fragrant and the pancetta begins to render fat.
Brown sausage and beef
Increase heat to medium-high. Add the crumbled sausage and ground beef to the pot. Break meat up with a wooden spoon and brown in batches if necessary so it browns rather than steams. Cook until no pink remains and bits are caramelized, about 6–8 minutes. Season with a little salt and freshly ground pepper.
Tomato paste and deglaze
Stir in the tomato paste and cook 1–2 minutes to caramelize slightly, which deepens flavor. Pour in the red wine and use a wooden spoon to scrape up browned bits from the bottom of the pan. Simmer until the wine is reduced by about half, 3–4 minutes.
Add tomatoes, stock and milk
Add the crushed canned tomatoes, beef or chicken stock and the milk. Stir to combine. Add thyme, bay leaf, dried oregano, the remaining salt and pepper. If the tomatoes taste very acidic, add the optional 1/2 tsp sugar.
Simmer slowly
Bring sauce to a gentle simmer, then reduce heat to low so the sauce maintains a very gentle bubble. Partially cover and simmer for 45–75 minutes, stirring occasionally. The longer it simmers, the more developed the flavor; aim for at least 45 minutes. If sauce reduces too much, add a splash of stock or water.
Finish sauce
Remove the bay leaf and thyme stems (if used fresh). Stir in chopped fresh basil (if using). Taste and adjust seasoning with salt and pepper. If desired, stir in 1 tsp extra-virgin olive oil for sheen. Keep warm while you cook the pasta.
Pasta & Finish
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.
Reserve pasta water and drain
Before draining, reserve about 1/2 cup of pasta cooking water. Drain the spaghetti and return it to the pot or to a large skillet over low heat.
Combine pasta and sauce
Add 2–3 ladlefuls of the Bolognese sauce to the drained pasta and toss to combine over low heat. Add reserved pasta water as needed, a tablespoon at a time, to loosen and help the sauce adhere to the spaghetti. Add the grated Parmesan and toss until melted and glossy. Taste and adjust seasoning.