Spaghetti Bolognese
A welcoming North American family-table take on an Italian classic, this slow-simmered sauce wraps pasta in the kind of rich, generous comfort that makes a weeknight feel like a shared Sunday supper.
Reviews: No reviews yetPrep
25 min
Cook
1 hr 50 min
Servings
8
Difficulty
Medium
Allergens: Dairy, Gluten
Ingredients
- 1 tbsp olive oil
- 4 oz bacon
- 1.5 cup yellow onions
- 0.75 cup carrots
- 0.75 cup celery
- 1 tbsp garlic
- 1 tsp salt
- 0.5 tsp black pepper
- 2 pc bay leaves
- 0.5 tsp dried thyme
- 0.25 tsp dried oregano
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 lb ground beef (North American substitution: use ground turkey for a lighter sauce.)
- 0.5 lb pork sausage (North American substitution: use mild Italian sausage or ground turkey.)
- 2 tbsp tomato paste
- 1 cup red wine
- 29 oz crushed tomatoes
- 14.5 oz tomato sauce
- 1 cup beef (North American substitution: use ground turkey for a lighter sauce.)
- 2 tsp sugar
- 0.25 cup heavy cream (Use an unsweetened, dairy-free equivalent when needed.)
- 2 tbsp unsalted butter (Use an unsweetened, dairy-free equivalent when needed.)
- 3 tbsp parsley
- 1 lb spaghetti (Use certified gluten-free pasta or flour blend for a gluten-free alternative.)
- 1 cup Parmesan (Use an unsweetened, dairy-free equivalent when needed.)
Instructions
- 1
Step 1
In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
- 2
Step 2
Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
- 3
Step 3
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
- 4
Step 4
Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.
Nutrition (per serving)
Vitamins
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