📝 About This Recipe
This kid-friendly twist on the classic Italian masterpiece is designed to satisfy picky eaters while delivering deep, savory flavor. By finely grating the aromatic vegetables, we create a silky, thick sauce that coats every strand of pasta without any 'scary' chunks. It is a slow-simmered labor of love that balances the richness of beef with a hint of natural sweetness, making it the ultimate comfort meal for the whole family.
🥗 Ingredients
The Meat and Aromatics
- 1 lb Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 2 tablespoons Olive Oil (Extra virgin)
- 1 medium Yellow Onion (Finely grated or processed into a paste)
- 2 medium Carrots (Peeled and finely grated)
- 1 stalk Celery (Finely grated)
- 3 cloves Garlic (Minced very fine)
The Sauce Base
- 2 tablespoons Tomato Paste (Double concentrated)
- 28 ounces Crushed Tomatoes (Canned San Marzano style preferred)
- 1 cup Beef Broth (Low sodium)
- 1/4 cup Whole Milk (The secret to a tender, silky sauce)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Granulated Sugar (To balance the acidity of the tomatoes)
Pasta and Finishing
- 1 lb Spaghetti (Standard or thin spaghetti)
- 1/2 cup Parmesan Cheese (Freshly grated)
- 1 tablespoon Fresh Parsley (Finely chopped for garnish)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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2
Add the grated onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are soft and translucent, ensuring they don't brown too much.
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3
Add the minced garlic and cook for just 1 minute until fragrant.
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4
Increase heat to medium-high and add the ground beef. Break it up with a wooden spoon into very small crumbles and cook until browned and no longer pink.
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5
Stir in the tomato paste and cook for 2 minutes, 'toasting' it until it turns a deep brick red color.
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6
Pour in the crushed tomatoes, beef broth, dried oregano, sugar, salt, and pepper. Stir well to combine.
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7
Lower the heat to a very gentle simmer. Cover the pot partially and let it cook for 35-45 minutes. Stir occasionally to prevent sticking.
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8
While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until 'al dente'.
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9
About 5 minutes before serving, stir the milk into the Bolognese sauce. This mellows the acidity and creates a creamy texture kids love.
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10
Reserve 1/2 cup of the pasta cooking water before draining the spaghetti.
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11
Add the drained pasta directly into the sauce pot. Toss gently, adding a splash of the reserved pasta water if needed to help the sauce cling to the noodles.
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12
Turn off the heat and stir in half of the grated Parmesan cheese.
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13
Serve in warm bowls, topped with the remaining Parmesan and a sprinkle of parsley.
💡 Chef's Tips
For the best 'hidden' veggies, use a food processor to pulse the onion, carrot, and celery until they are a fine pulp. Don't skip the milk; it is a traditional Bolognese secret that makes the meat incredibly tender and the sauce less sharp for kids. If the sauce looks too thick, use the starchy pasta water to loosen it—it adds a silky finish that plain water can't. Let the sauce simmer for at least 45 minutes; the flavors need time to marry and the vegetables need to melt into the sauce. For an extra boost of nutrition, you can add a finely grated zucchini (squeezed dry) along with the carrots.
🍽️ Serving Suggestions
Warm garlic bread soldiers for dipping into the extra sauce. A simple side of steamed broccoli or peas with a little butter. Fresh apple slices or a small fruit salad to cleanse the palate after the savory meal. A glass of cold milk or diluted fruit juice for the little ones. Extra 'snow' (grated Parmesan) on top to make it fun for kids to eat.