Spaghetti Bolognese Recipe
Make Spaghetti Bolognese Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bolognese Sauce
Pasta & Finishing
Method
Bolognese Sauce
- 1
Prepare aromatics
Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Once butter melts and foam subsides, add the finely chopped onion, carrot and celery. Sauté, stirring occasionally, until vegetables are soft and translucent, about 7–9 minutes. Add the minced garlic and chopped pancetta (if using) and cook 1–2 minutes until fragrant and pancetta begins to brown.
- 2
Brown the meat
Increase heat to medium-high. Add ground beef and ground pork to the pot in a single layer; avoid overcrowding — if necessary, brown in two batches. Use a wooden spoon to break meat into small pieces. Cook until meat is no longer pink and begins to brown, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper while browning.
- 3
Develop base flavors
Stir in 2 tablespoons tomato paste and cook, stirring constantly, for 2 minutes to caramelize the paste and remove raw flavor. Pour in 1/2 cup wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Allow wine to reduce until nearly evaporated, about 2–3 minutes.
- 4
Add milk and tomatoes
Lower heat to medium. Pour in 1/2 cup whole milk and simmer 3–4 minutes; this helps tenderize the meat and mellow acidity. Add the crushed tomatoes (14 oz) and 1/2 cup beef or chicken stock. Stir in bay leaf, 1/2 tsp dried oregano, 1/2 tsp dried basil, and 1/4 tsp red pepper flakes (if using). Bring sauce to a gentle simmer.
- 5
Simmer slowly
Reduce heat to low so the sauce barely simmers. Partially cover the pot with the lid ajar and cook gently for 60–90 minutes, stirring occasionally. If sauce becomes too thick, add small splashes of stock or water. Taste about halfway through and add 1/2 tsp sugar if the tomatoes taste too acidic. Adjust salt and pepper to taste.
- 6
Finish sauce
Remove bay leaf. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon extra-virgin olive oil if desired. Keep sauce warm while you cook the pasta.
Pasta & Finishing
- 7
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water before draining.
- 8
Combine pasta and sauce
Add the drained spaghetti directly into the warm Bolognese sauce (or transfer sauce to the pasta pot). Toss gently over low heat to coat the pasta, adding reserved pasta water a few tablespoons at a time as needed to loosen and help the sauce cling to the noodles. Cook together for 1–2 minutes to marry flavors.
- 9