Spaghetti Bolognese Recipe

Brown the meats

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. When hot, add the crumbled local sausage and cook, breaking up with a spoon, until it begins to brown, about 4–5 minutes. Push the sausage to one side, add the ground PNW beef to the pan, season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper, and brown, stirring and breaking up, until no pink remains and both meats are nicely browned, about 6–8 minutes. Spoon off and discard excess fat, leaving about 1 tablespoon fat in the pan.

If using optional precooked meatballs or extra sausage as an add-on, warm them in the sauce during the final 10–15 minutes of simmering (see Finish section).

Soften aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil if pan is dry. Add the diced onion, carrot, and celery to the pan with the meat. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Add tomato paste and deglaze

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to caramelize slightly. Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Allow wine to reduce by half, about 2–3 minutes.

Build the sauce

Add the crushed tomatoes and the cup of stock to the pot. Stir to combine with the meat and vegetables. Add dried oregano, dried basil, bay leaf, red pepper flakes (if using), the remaining 1 tsp kosher salt, 1/4 tsp black pepper, and the sugar if sauce tastes too acidic. Bring to a gentle simmer.

Simmer

Lower heat to maintain a low simmer, partially cover with a lid tilted to allow steam to escape, and simmer gently for 25–35 minutes, stirring occasionally, until the sauce has thickened and flavors have melded. Taste and adjust seasoning with more salt or pepper as needed. If you added optional meatballs or extra sausage, add them now and simmer for 10–15 minutes until heated through and integrated.

Cook spaghetti

About 10 minutes before the sauce finishes simmering, bring a large pot of water to a rolling boil. Add the 2 tablespoons coarse salt. Add the spaghetti and cook until al dente according to package directions, usually 8–10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add the drained spaghetti to the sauce pot (or transfer sauce to the pasta pot) and toss to combine over low heat. Add pasta cooking water a few tablespoons at a time as needed to loosen the sauce and help it cling to the noodles, using 2–4 tablespoons typically. Cook and toss for 1–2 minutes so pasta finishes cooking in the sauce.

Final seasoning and garnish

Remove and discard the bay leaf. Stir in chopped fresh parsley and 2–3 tablespoons of the grated Parmesan into the pasta-sauce mixture if desired. Adjust final seasoning with salt and pepper to taste.

Divide spaghetti Bolognese among 4 bowls, sprinkle with additional Parmesan and chopped parsley. Serve immediately with optional crusty bread.