Classic Spaghetti Bolognese

Ingredients

• 500 g spaghetti
• 400 g ground beef
• 200 g ground pork
• 1 unit yellow onion, diced
• 1 unit carrot, finely diced
• 1 unit celery stalk, finely diced
• 3 unit garlic cloves, minced
• 2 tbsp tomato paste
• 0,5 cup dry red wine
• 796 ml crushed tomatoes
• 0,5 cup whole milk
• 2 tbsp extra-virgin olive oil
• 0,5 cup grated Parmesan
• 0,25 cup fresh basil leaves

Instructions

1. 1

   Heat 2 tbsp olive oil in a heavy Dutch oven over medium heat until it shimmers without smoking.

2. 2

   Add the diced onion, carrot, and celery; sweat for 8 minutes until softened and translucent, stirring occasionally.

3. 3

   Stir in the minced garlic and cook 1 minute until fragrant.

4. 4

   Increase heat to medium-high, add ground beef and pork, and sear for 6-8 minutes, breaking it up, until deeply browned with no pink remaining.

5. 5

   Stir in the tomato paste and cook 2 minutes until it darkens and coats the meat.

6. 6

   Deglaze with red wine, scraping up the fond, and simmer until nearly evaporated, about 4 minutes.

7. 7

   Add crushed tomatoes, milk, bay leaf, and a pinch of nutmeg; season with salt and pepper.

8. 8

   Reduce heat to low and gently simmer, uncovered, for 1.5 hours, stirring occasionally, until glossy and thick.

9. 9

   Meanwhile, bring a large pot of salted water to a rolling boil and cook spaghetti until al dente, about 9 minutes.

10. 10

    Reserve 1/2 cup pasta water, drain, and toss the pasta directly into the sauce with a splash of the reserved water to emulsify.

11. 11

    Serve topped with grated Parmesan and fresh basil.