Spaghetti Bolognese

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat olive oil in a heavy saucepan over medium heat. Cook the onion, carrot and celery for 8–10 minutes until softened, then add garlic and stir for 30 seconds.
2. 2Add the beef and cook for 8–10 minutes, breaking it into small pieces, until browned and at least 160°F (71°C). Spoon off excess fat if necessary.
3. 3Stir in tomato paste for 1 minute. Add wine and simmer for 3–4 minutes, scraping up any browned bits.
4. 4Add crushed tomatoes, broth, milk, salt and pepper. Bring to a gentle simmer, then cook partially covered over low heat for 75–90 minutes, stirring occasionally. Add a splash of water if it becomes too thick.
5. 5Near the end, cook the spaghetti in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
6. 6Toss the spaghetti with enough ragù to coat, loosening with reserved pasta water as needed. Divide among six bowls and top with remaining sauce and Parmesan.
7. 7Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F (74°C). The sauce can also be frozen separately for up to 3 months.