Spaghetti Bolognese

A patient beef ragù gets its depth from a properly browned soffritto base, reduced wine, and a gentle tomato-and-milk simmer before it finishes the spaghetti.

95 min

6 servings

Spaghetti coated in thick beef ragù is served in a shallow bowl with finely grated Parmesan.

Ingredients

2 tbsp extra-virgin olive oil

1 1/2 lb ground beef

1 large yellow onion, finely diced

2 medium carrots, finely diced

2 celery ribs, finely diced

4 garlic cloves, minced

3 tbsp tomato paste

1/2 cup dry red wine

1 (28 oz) can crushed tomatoes

1 cup whole milk

kosher salt

1 lb spaghetti

3/4 cup finely grated Parmesan

Equipment

Wide Dutch oven · Large pasta pot · Wooden spoon · Colander · Ladle

Brown without steaming

Use a wide pot and avoid moving the beef at first. If liquid appears, let it cook away before expecting color.

Ragù improves overnight

Cool the finished sauce, refrigerate it, and reheat gently with a splash of water before cooking fresh spaghetti.

Prep and brown

01. Dice the onion, carrots, and celery evenly so they soften together; mince the garlic separately so it can go in with the vegetables.

02. Spread beef across the hot oiled pot and wait before breaking it up. Cook off any liquid until dark fond forms, which is the difference between browning and steaming.

Build the base

03. Soften the vegetables and garlic with salt, scraping the fond into the mixture as they turn glossy.

04. Cook tomato paste until brick red, then reduce the wine nearly dry so its flavor stays without a raw alcoholic edge.

05. Stir in tomatoes, milk, water, and salt; bring the mixture only to a quiet simmer so the meat remains tender.

Simmer and balance

06. Partly cover and simmer, stirring regularly, until the ragù is thick enough to leave a trail behind a spoon.

07. Taste before serving. A few more minutes uncovered or a small splash of milk will tame a sharp tomato edge without adding sugar.

Finish the pasta

08. Boil the spaghetti just shy of al dente and reserve pasta water; the noodles will finish cooking in the sauce.

09. Toss spaghetti with ragù, Parmesan, and enough pasta water to make a glossy coating, then pass the remaining Parmesan at the table.