Spaghetti Bolognese

April 21, 2015
2 Ratings
Photo by Haley Cook Sonneland
  • Makes enough for 1 to 1 1/4 pounds of pasta
Author Notes

A family favorite adapted from a very old New York Times recipe. Freezes well, gets better with age! —Barbara Cook

What You'll Need
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large chopped onion
  • 2 large celery ribs, finely chopped
  • 4 cloves garlic, minced
  • 4-6 ounces pancetta chopped
  • 2 large carrots, finely chopped
  • 2 pounds ground beef
  • 1 cup full bodied red wine
  • 1 ounce 14 ounce can beef stock
  • 1 ounce 28 ounce can Italian style tomatoes including liquid
  • 2 tablespoons dried oregano
  • 2/3 cup whole milk
  • salt and pepper
  1. Heat the olive oil and butter in a large saute pan over medium heat
  2. When the butter has melted and looks foamy add the onion, celery and carrots and cook for 2 minutes. Add the garlic and cook another minute.
  3. Add the pancetta and beef and cook, stirring about 4-5 minutes or until the beef is no longer pink. Season with salt and pepper.
  4. Add the wine and cook the mixture until the liquid has almost completely evaporated. Add the tomatoes, beef stock and oregano. Break up tomatoes with a large wooden spoon. Bring the sauce to a simmer and cook for about 2 hours, stirring occasionally.
  5. Add the milk and cook, stirring occasionally, until the liquid has evaporated, about 10 minutes

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