Classic Spaghetti Bolognese with Slow-Simmered Beef and Pork Ragù

Ingredients

• 500 g spaghetti
• 400 g ground beef
• 200 g ground pork
• 1 unit yellow onion, finely diced
• 1 unit carrot, finely diced
• 1 unit celery stalk, finely diced
• 3 unit garlic cloves, minced
• 2 tbsp tomato paste
• 796 ml crushed tomatoes
• 0,75 cup dry red wine
• 0,5 cup whole milk
• 2 tbsp extra-virgin olive oil
• 0,5 cup grated Parmigiano-Reggiano
• 0,25 cup fresh basil leaves

Instructions

1. 1

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

2. 2

   Add the diced onion, carrot, and celery and sweat for 8-10 minutes, stirring often, until the vegetables soften and the onion turns translucent.

3. 3

   Stir in the minced garlic and cook 1 minute until fragrant but not browned.

4. 4

   Increase heat to medium-high, add the ground beef and ground pork, breaking them up with a wooden spoon; sear for 6-8 minutes until deeply browned and no pink remains.

5. 5

   Pour in the red wine and deglaze the pan, scraping up the browned bits, and reduce for 3-4 minutes until nearly evaporated.

6. 6

   Stir in the tomato paste and cook 2 minutes to caramelize, then add the crushed tomatoes, whole milk, bay leaf, and a generous pinch of salt.

7. 7

   Reduce heat to low and simmer gently, uncovered, for 60-75 minutes, stirring occasionally, until the sauce is thick, glossy, and the fat pools at the surface.

8. 8

   Meanwhile, bring a large pot of well-salted water to a rolling boil and cook the spaghetti until just al dente, about 1 minute less than package directions.

9. 9

   Reserve 1 cup pasta water, drain the spaghetti, then toss it directly into the ragù with a splash of pasta water to emulsify.

10. 10

    Serve immediately in warm bowls topped with grated Parmigiano-Reggiano and torn basil.