The Perfect Bolognese Spaghetti Recipe (Say Goodbye to Instant Sauces!)
4-6 Servings
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4-6 Servings
Ingredients
3 tbsp olive oil
1 onion (130 g), finely chopped
½ carrot (200 g), grated
2 stalks celery (50 g each), finely chopped
500 g ground beef
150 ml good-quality dry red wine
250 ml tomato passata
Salt and black pepper, to taste
Nutmeg, to taste
2 bay leaves
2 garlic cloves, minced
A pinch of dried thyme
A pinch of dried rosemary
1 tsp Worcestershire sauce (optional)
300 ml water
100 ml milk
400 g spaghetti
40 g Parmesan cheese, grated
Instructions
Heat the olive oil in a large pan and sauté the onion until translucent.
Add the grated carrot and celery. Cook until the vegetables are lightly browned—this is the base, known as "soffritto."
Stir in the ground beef and cook until it’s no longer pink.
Pour in the red wine and let it simmer until reduced. Add the tomato passata.
Season with salt, pepper, nutmeg, bay leaves, garlic, thyme, rosemary, and Worcestershire sauce if using.
Add the water, lower the heat, and let it simmer gently for an hour.
Stir in the milk during the last 10 minutes of cooking for a creamy finish.
Cook the spaghetti al dente and serve topped with the rich Bolognese sauce and grated Parmesan.