Before you cook
Before you start Equipment you'll need
- Large heavy-bottomed pot or Dutch oven — Heavy bottom prevents sauce from scorching during long simmering and provides even heat distribution for developing flavors
- Large pasta pot — Provides enough water volume for pasta to cook evenly without sticking together
- Wooden spoon — Won't scratch pot surface and is heat-resistant for stirring hot sauce safely
- Sharp knife — Essential for safely and efficiently chopping vegetables and herbs into uniform pieces
- Cutting board — Provides safe, stable surface for prep work and protects countertops
- Cheese grater — Freshly grated cheese melts more smoothly and has better flavor than pre-shredded
- Colander — Safely drains hot pasta water while keeping pasta contained for immediate serving
Safety Safety & allergen notes
- Use pot holders when handling hot pots - both the pot and handles remain extremely hot during and after cooking
- Keep children away from stovetop when browning meat and simmering sauce to prevent splatter burns
- Ensure ground beef reaches internal temperature of 160°F to kill harmful bacteria
- Be careful when draining pasta - steam can cause burns. Tilt lid away from you to release steam first
- Avoid cross-contamination by washing hands, cutting board, and utensils after handling raw meat
Non-negotiables Rules for success
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Brown the meat in batches without crowding the pan
Overcrowding releases moisture that steams the meat instead of browning it, preventing the development of rich, caramelized flavors
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Cook the soffritto until vegetables are soft and translucent before adding meat
Properly softened vegetables release their sugars and create a sweet, aromatic base that won't remain crunchy in the final sauce
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Simmer the sauce on low heat for at least 2 hours
Long, slow cooking breaks down the meat fibers and allows flavors to meld, creating a rich, tender sauce instead of a grainy, separated mixture
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Add pasta water to the sauce before combining with spaghetti
Starchy pasta water acts as an emulsifier that helps the sauce cling to the pasta instead of sliding off
Prep Get set first
About 8 min of prep
- Get large pot for pasta water
- Prepare large skillet or saucepan for sauce
- Gather all ingredients and measuring tools
- Have wooden spoon and colander ready
This recipe takes about 20 minutes active cooking with 30-40 minutes of simmering time
Ingredients
Instructions
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Heat olive oil
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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Cook pancetta
Add pancetta and cook for 3-4 minutes until it begins to render its fat.
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Cook vegetables
Add diced onion, carrot, and celery to the pot and cook for 8-10 minutes until vegetables are softened.
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Add garlic
Add minced garlic and cook for 1 minute until fragrant.
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Brown the meat
Add ground beef and ground pork, breaking up the meat with a wooden spoon, and cook for 8-10 minutes until browned.
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Cook tomato paste
Stir in tomato paste and cook for 2 minutes until it darkens slightly.
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Deglaze with wine
Pour in red wine and simmer for 5 minutes, scraping up any browned bits from the bottom of the pot.
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Add tomatoes and seasonings
Add crushed tomatoes, bay leaves, dried oregano, dried thyme, then season with salt and black pepper.
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Bring to simmer
Bring the sauce to a gentle simmer, then reduce heat to low and partially cover the pot.
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Simmer the sauce
Simmer the sauce for 2.5 to 3 hours, stirring occasionally and adding a splash of water if it becomes too thick.
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Add milk
About 30 minutes before the sauce is done, stir in the whole milk and continue simmering.
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Boil pasta water
During the last 20 minutes of cooking, bring a large pot of salted water to boil for the pasta.
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Cook pasta
Cook spaghetti according to package directions until al dente, reserving 1 cup of pasta water before draining.
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Finish the sauce
Remove bay leaves from the sauce and taste for seasoning adjustments.
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Combine pasta and sauce
Add the drained pasta to the sauce and toss with pasta water as needed to achieve proper consistency.
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Serve
Serve immediately topped with grated Parmigiano-Reggiano and fresh basil.
Chef's notes
Sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months
Traditionally served with tagliatelle, but spaghetti works beautifully
The sauce will thicken as it cools; add reserved pasta water when tossing to achieve desired consistency
For deeper flavor, use half beef and half pork, or add 2 oz pancetta with the vegetables
Tomorrow's Meal
Bolognese-Stuffed Garlic Bread Boats
Hollow out crusty bread, pack with cold Bolognese, top with cheese, and bake until bubbling and golden
You'll need to pick up:
Quick overview:
- Preheat oven to 400°F. Slice bread lengthwise and hollow out centers
- Pack leftover Bolognese into bread boats, mounding slightly
- Top with mozzarella and Parmesan cheese
- Bake 12-15 minutes until cheese is bubbly and bread edges are crispy
- Garnish with fresh basil, slice into portions and serve hot