Name: Classic Spaghetti Bolognese
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 ounces pancetta, finely chopped; 1 piece onion, large, finely chopped; 2 pieces carrot, medium, finely chopped; 3 stalks celery, finely chopped; 2 pounds ground beef; 1 pound ground pork; 2 teaspoons kosher salt, plus more to taste; 0.75 teaspoon black pepper, freshly ground; 1 cup dry white wine; 1 cup whole milk; 4 tablespoons tomato paste; 28 ounces crushed tomato; 1 2 cups low sodium beef broth, as needed; 0.125 teaspoon nutmeg, freshly grated; 2 pounds spaghetti; Parmesan cheese, finely grated

Ready in: 3h 55 mins

Serves: 10 servings

Ingredients: 18

This version moves the recipe toward a classic ragù alla bolognese structure: a patient soffritto, beef and pork, wine, milk, restrained tomato, and a long low simmer. It keeps spaghetti for the familiar serving style, while the sauce itself is meat-forward rather than sweet or spicy.

Ingredients

For the Bolognese Sauce
2	tablespoons olive oil
2	tablespoons unsalted butter
3	ounces pancetta, finely chopped
1	piece onion, large, finely chopped
2	pieces carrot, medium, finely chopped
3	stalks celery, finely chopped
2	pounds ground beef
1	pound ground pork
2	teaspoons kosher salt, plus more to taste
³⁄₄	teaspoon black pepper, freshly ground
1	cup dry white wine
1	cup whole milk
4	tablespoons tomato paste
28	ounces crushed tomato
1 - 2	cups low-sodium beef broth, as needed
¹⁄₈	teaspoon nutmeg, freshly grated
For Serving
2	pounds spaghetti
•	parmesan cheese, finely grated

Instructions

1.	Warm the olive oil and butter in a large heavy pot over medium heat.
2.	Add the pancetta and cook until the fat renders and the edges begin to brown.
3.	Stir in the onion, carrot, and celery and cook until the vegetables are soft and lightly golden, about 10 minutes.
4.	Add the ground beef and ground pork, season with the salt and pepper, and break the meat into small pieces with a spoon.
5.	Cook the meat until it loses its raw color and the liquid in the pot has mostly evaporated.
6.	Pour in the wine and simmer until the pot is nearly dry, scraping up any browned bits from the bottom.
7.	Add the milk and simmer gently until it is mostly absorbed into the meat.
8.	Stir in the tomato paste and cook for 2 minutes to darken it slightly.
9.	Add the crushed tomato, 1 cup of the broth, and the nutmeg, then bring the sauce to a low simmer.
10.	Cook uncovered over low heat for 2 1/2 to 3 hours, stirring occasionally and adding more broth if the sauce starts to dry out before the meat is tender.
11.	Taste the sauce and adjust the salt and pepper.
12.	Boil the spaghetti in well-salted water until al dente.
13.	Toss the drained spaghetti with enough Bolognese sauce to coat it, adding a splash of pasta water if needed.
14.	Serve with grated parmesan cheese.