Bolognese Spaghettini Recipe

Prep

Finely dice the onion, carrot, and celery so they are roughly the same small dice. Mince the garlic. Measure out tomato paste, wine, milk, stock and open the canned tomatoes.

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil and butter and let the butter melt and foam.

Add the diced onion, carrot and celery (soffritto) and a pinch of salt. Sauté over medium heat, stirring occasionally, until softened and translucent, about 6–8 minutes. Do not let them brown deeply.

Add the minced garlic and cook 30–45 seconds until fragrant.

Increase heat to medium-high. Add the pancetta and cook 2–3 minutes until it begins to render fat. Add the ground beef, breaking it up with a spoon. Cook until the beef is browned and most moisture has evaporated, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp pepper.

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to caramelize and deepen flavor.

Pour in the red wine and stir, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Add the crushed tomatoes, stock, bay leaf, dried oregano and thyme. Stir to combine. Bring to a gentle simmer, then reduce heat to low so the sauce barely simmers.

Stir in the milk (this mellows acidity and tenderizes the meat). Add the sugar if using. Simmer uncovered on low for 25–35 minutes, stirring occasionally, until sauce thickens and flavors concentrate. Adjust salt and pepper to taste and discard the bay leaf.

About 10 minutes before the sauce is finished, bring a large pot of water to a rolling boil. Add 1 tablespoon salt.

Add the spaghettini and cook according to package instructions until al dente (usually 6–8 minutes). Reserve about 1/2 cup of the starchy pasta water before draining.

Drain the pasta and immediately add it to the simmering bolognese in the pan. Toss the pasta with the sauce over low heat, adding reserved pasta water a few tablespoons at a time as needed to achieve a silky coating. Stir in 1 tablespoon butter (optional) and half of the grated Parmesan to emulsify the sauce, tossing until well combined, 1–2 minutes.

While the pasta cooks, heat the neutral frying oil in a small saucepan to 350°F (175°C) or until a basil leaf sizzles immediately when placed in the oil.

Working in batches if necessary, fry basil leaves for 5–8 seconds until they crisp but do not burn. Use a slotted spoon or spider to remove and drain on paper towels. Sprinkle lightly with salt.

Divide the sauced spaghettini among 4 warmed plates (serving size below). Sprinkle the remaining grated Parmesan over each portion.

Garnish each plate with 2–3 crispy basil leaves and a crack of black pepper. Serve immediately.