Spaghetti Bolognese is such a comforting meal, and is very easy to make. Cook time is about 1 – 1 1/2 hours, but the wait is worth it. This recipe is enough to serve 4-5 people.
Ingredients
- 3 tbsp extra virgin olive oil
- 2 tbsp butter, plus 2 tbsp butter for the pasta
- 1 carrot, peeled (just use the peeler for the whole carrot – no need to dice)
- 1 medium onion diced
- 1 rib celery finely diced
- About 6 baby bella mushrooms diced (about 1/4 the package)
- 5 cloves garlic, diced
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1 lb ground beef
- 1/2 can of tomato paste
- 1 28 oz can of diced tomatoes
- 2 dried bay leaves
- 1 cup milk
- 1 cup dry white wine
- Salt and freshly ground black pepper, to taste
- Grated Parmigiano-Reggiano
Directions
Bolognese
- In a 6 to 8-quart, heavy bottomed saucepan, heat the olive oil and butter over medium heat.
- Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10. Add the mushrooms and carrots, and sautee for another 5 to 10 minutes.
- Add the veal, pork, and beef and stir into the vegetables.
- Cook the meat, stirring often to keep the meat from sticking together until browned.
- Add the bay leaves, diced tomatoes, tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours.
- Season with salt and pepper, to taste, and remove from the heat
Pasta
- Cook pasta according to package directions. Make sure it’s al dente.
- Set aside 1 cup of pasta water and drain the pasta.
- Return the cooked pasta to the same pot it was cooked in. Add the butter and toss the pasta.
- Add the bolognese and toss so that the pasta is evenly coated by the sauce.
- Serve with grated Parmigiano-Reggiano cheese.
