Spaghetti Bolognese Recipe

Prepare vegetables

Finely dice the onion, carrot, and celery so they are roughly the same small size (a classic soffritto). Mince the garlic and set everything aside.

Sweat soffritto

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and butter. When the butter has melted and is foaming, add the diced onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until softened and translucent but not browned, about 8–10 minutes.

Add garlic and meats

Add the minced garlic and cook 30–45 seconds until fragrant. Increase heat to medium-high and add the ground beef and pork. Break the meat up with a wooden spoon and cook until mostly browned and no large pink pieces remain, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp pepper while cooking.

Develop flavor with tomato paste

Push the meat to one side of the pot and add the tomato paste to the empty space. Cook the paste for 1–2 minutes, stirring, until it darkens slightly — this caramelizes the tomato and deepens flavor. Mix the paste into the meat and vegetables thoroughly.

Deglaze with red wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook until the wine has mostly reduced, about 4–6 minutes.

Add tomatoes and liquids

Add the crushed canned tomatoes, beef stock, and milk to the pot. Stir in the dried oregano, bay leaf, remaining 1/2 tsp salt, 1/2 tsp black pepper, and sugar if using. Stir to combine.

Simmer slowly

Bring the sauce to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover the pot and simmer, stirring occasionally, until thickened and rich, 1.5–2 hours. If the sauce reduces too quickly, add a splash of stock or water. Taste after 90 minutes and adjust salt and pepper.

Finish the sauce

About 10 minutes before serving, stir in the torn basil (if using) and remaining 2 tbsp milk to round out acidity. Remove and discard the bay leaf. Stir in 1 tsp extra-virgin olive oil for shine and fold in grated Parmesan if desired. Keep warm over the lowest heat until ready to toss with pasta.

Boil pasta

Bring 4 qt (about 4 liters) of water to a rolling boil in a large pot. Add 2 tbsp salt. Add the dried spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water before draining.

Combine with sauce

Add the drained spaghetti to the pot with the Bolognese sauce (or add sauce to the drained pasta). Toss over low heat for 1–2 minutes to marry the pasta and sauce, adding reserved pasta water a few tablespoons at a time if the sauce needs loosening. Taste and adjust seasoning.

Divide spaghetti Bolognese among warmed plates. Sprinkle with additional grated Parmesan and chopped parsley. Drizzle a little extra-virgin olive oil over each serving. Serve immediately.