Beef Bolognese Spaghetti Parmesan (Printable)
Rich beef sauce simmered slowly, served over spaghetti and topped with Parmesan for a classic Italian flavor.
# What You’ll Need:
→ Meat
01 - 1.1 lb ground beef (preferably 80/20)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 small carrots, finely diced
04 - 2 celery sticks, finely diced
05 - 3 cloves garlic, minced
→ Liquids
06 - 14 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - 1/2 cup dry red wine
09 - 1 cup beef or chicken stock
10 - 2 tbsp whole milk
→ Pasta
11 - 12 oz dried spaghetti
→ Cheese
12 - 2 oz Parmesan cheese, freshly grated, plus extra for serving
→ Seasonings
13 - 2 tbsp olive oil
14 - 1 bay leaf
15 - 1 tsp dried oregano
16 - 1/2 tsp dried thyme
17 - Salt and freshly ground black pepper, to taste
# How-to Steps:
01 - Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Increase heat to medium-high. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 8–10 minutes.
04 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up any browned bits. Simmer until the wine is mostly reduced, about 3 minutes.
05 - Add crushed tomatoes, stock, bay leaf, oregano, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover partially and simmer gently for 45 minutes, stirring occasionally.
06 - Stir in milk and simmer for 10 minutes more. Adjust seasoning to taste. Remove bay leaf.
07 - Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
08 - Toss spaghetti with a ladle of Bolognese sauce and a splash of reserved pasta water. Divide among plates. Top with more sauce and sprinkle generously with Parmesan. Serve immediately.
# Expert Advice:
01 -
- The milk trick at the end creates an unbelievably velvety texture that makes restaurant versions seem one dimensional
- Leftovers taste even better after the flavors marry overnight in the refrigerator
02 -
- This sauce benefits from time, so make it a day ahead and reheat gently for even deeper flavor
- The pasta water trick works because starch helps sauce cling to every strand instead of sliding off
03 -
- Chop your vegetables uniformly small so they disappear into the sauce rather than remaining as distinct chunks
- Patience with the initial browning step pays off in depth of flavor that cannot be rushed