Spaghetti Ala Bolognese Recipe

Prepare aromatics

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams, add diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.

Cook pancetta (if using)

If using pancetta or bacon, push the softened vegetables to the side and add the chopped pancetta. Cook until rendered and slightly crisp, about 4 minutes. Mix with the vegetables.

Brown the meat

Increase heat to medium-high. Add ground beef and ground pork to the pot in batches to avoid crowding. Break up with a spoon and cook until browned with small caramelized bits, about 6–8 minutes. Season with 1 tsp black pepper and about 1 tsp of the salt while browning. Do not fully drain — leave a little fat for flavor, but skim excess if there is more than 2 tbs fat.

Tomato base and deglaze

Stir in 2 tbs tomato paste and cook 2 minutes, stirring, to caramelize. Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Simmer until wine has reduced by about half, 3–5 minutes.

Add tomatoes and liquids

Add the canned whole peeled tomatoes (crush them by hand or with a spoon as you add), 1 cup stock, 1/2 cup milk, 1 bay leaf, 1/2 tsp dried oregano, 1/4 tsp dried thyme, and a pinch of freshly grated nutmeg (about 1/8 tsp). Stir to combine.

Simmer slowly

Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently, stirring occasionally, for 1.5 to 2 hours. If sauce thickens too much, add a splash of stock or water. Taste every 30 minutes and adjust salt — add remaining 1/2 tsp salt (total 1.5 tsp) and up to 1/2 tsp sugar if tomatoes taste too acidic.

Finish sauce

When sauce is rich and thick, remove bay leaf. Stir in chopped fresh parsley and optional chopped basil. Check seasoning and adjust with more salt and pepper if needed. If you prefer a smoother texture, use an immersion blender for a few pulses or pass half the sauce through a food mill.

Cook spaghetti

Bring a very large pot of water to a rolling boil. Add 2 tbs kosher salt. Add 1 lb dried spaghetti and cook according to package until al dente (usually 8–10 minutes), stirring occasionally to prevent clumping.

Reserve pasta water and drain

Before draining, reserve 1 cup of starchy pasta cooking water. Drain the spaghetti well.

Finish together

Return drained spaghetti to the pot or to the skillet with 2–3 cups of Bolognese sauce. Add a splash (2–4 tbs) of reserved pasta water and toss over low heat until pasta is evenly coated and sauce clings, 1–2 minutes. Add up to 2 tbs grated Parmesan and toss; add more pasta water if needed to loosen.

Serve

Divide pasta among 4 plates. Top with additional Bolognese, a drizzle of optional extra-virgin olive oil, and sprinkle with remaining grated Parmesan and a little chopped parsley. Serve immediately.