Spaghetti Bolognese is a delicious classic. There are a million recipes out there for this meat-based sauce, or ragu, but I think I've got a really delicious one. This isn't an ordinary weeknight meal - the simmer time alone makes it a recipe to try out on a night where you're already digging into some leftovers, or on a weekend where you've got a little more time. You can make it ahead of time; let it simmer while you sit down for dinner, and then store it for another night. It's rich, flavorful, and so wonderfully hearty. Even better when it's topped off with tons of freshly shaved Parmesan :) Let's get cookin!
What You Need:
- 1 cup diced yellow onion
- 1 cup diced celery
- 1/2 cup diced carrot
- 1 tbsp evoo
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 cup red wine
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 crushed garlic cloves
- 1/4 tsp ground nutmeg
- 1 bay leaf
- 1 - 14 1/2 oz can beef broth
- 1 - 10 3/4 oz can tomato puree
- 1 - 14 oz can diced or crushed tomatoes for texture
- 1 cup whole milk (1% or 2% works too!)
- 2 tbsp fresh parsley, chopped
- your favorite pasta
- freshly grated Parmesan cheese
What To Do:
- Prepare the vegetables: dice the onion, celery, and carrot.
- Heat 1 tbsp oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrot to the pot. Cover and cook for about 8 minutes, making sure to stir. Remove this mixture from the pot and put aside.
- Add whatever mixture of meat you are going to use: 1/2 lb pork and 1/2 lb beef, or even 1 lb ground turkey if you wish. Brown the meat, making sure to break it up into small pieces.
- Add 1 cup red wine, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp ground nutmeg, and bay leaf; allow the mixture to come to a boil and cook for about 5 minutes.
- Add the onion mixture back into the pot, as well as the beef broth, tomato puree, and diced or crushed tomatoes. Stir and bring the sauce to a simmer.
- Allow it to simmer for about 1 hour.
- Add the milk and chopped parsley; bring to a boil. Then reduce heat and simmer for about 40 minutes more.
- Cook pasta.
- Discard the bay leaf.
- Toss pasta with sauce and serve with tons of cheese and parsley.