Spaghetti Alla Bolognese Recipe

Boil the pasta

Bring a large pot (at least 5 liters) of water to a rolling boil. Add 1 tablespoon coarse salt. Add 400 g dried spaghetti and cook, stirring occasionally, until just shy of al dente (about 9 minutes or according to package for firm bite). Reserve 240 ml (about 1 cup) of the starchy pasta cooking water, then drain the spaghetti.

Finish pasta with sauce

Return drained spaghetti to the pot or a large sauté pan over low heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. Add 2–3 ladlefuls (about 120–240 ml) of reserved pasta water and 3–4 tablespoons of Bolognese sauce (see sauce directions) and toss vigorously with tongs until the pasta is glossy and the sauce clings, 1–2 minutes. Adjust seasoning with freshly ground black pepper. Turn off heat, sprinkle 50 g freshly grated Parmigiano-Reggiano and 2 tablespoons chopped parsley, toss once more and serve immediately.

Softening the soffritto

Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add 75 g chopped pancetta and sauté 2–3 minutes until it renders some fat. Add 1 finely diced onion, 1 finely diced carrot, and 1 large diced celery stalk. Season lightly with a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add 350 g ground beef and 150 g ground pork to the pan, breaking up with a spoon. Spread meat in an even layer and let it brown without moving for 2 minutes, then stir and continue to cook until no pink remains and meat has some browned bits, about 6–8 minutes total. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Deglaze and simmer

Pour in 120 ml dry white wine and scrape up browned bits with a wooden spoon. Let the wine reduce until nearly evaporated, about 2–3 minutes. Stir in 150 ml whole milk and simmer gently until it mostly evaporates, about 5 minutes; this mellows the acidity and enriches the sauce.

Add tomatoes and simmer slowly

Stir in 400 g crushed tomatoes and 1 tablespoon tomato paste to combine. Add 250 ml beef or chicken stock, 1 bay leaf, and 1 teaspoon dried oregano. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and cook slowly, stirring occasionally, for 45–60 minutes until thickened and flavors have concentrated. If the sauce reduces too much, add small amounts of stock or reserved pasta water to adjust consistency.

Final seasoning

Taste and adjust seasoning: add up to 1 teaspoon sugar if tomatoes taste too acidic, more salt or pepper as needed. Remove and discard the bay leaf. If you prefer a smoother sauce, mash any large pieces with the back of a spoon or pulse briefly with an immersion blender (optional). Keep warm until ready to toss with pasta.