📝 About This Recipe
This recipe pays homage to the heart of Italian comfort food, featuring a rich, velvety ragù that bridges the gap between traditional Bolognese and the beloved family-style spaghetti dinner. By slowly rendering high-quality ground beef with aromatic soffritto, whole milk, and sun-drenched tomatoes, we create a complex depth of flavor that is both rustic and refined. It is a soul-warming dish that transforms simple pantry staples into a masterpiece of culinary patience and love.
🥗 Ingredients
The Soffritto & Aromatics
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely minced)
- 2 stalks Celery Stalks (finely minced)
- 4 cloves Garlic (smashed and minced)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
The Meat & Deglazing
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 4 ounces Pancetta (finely chopped or pulsed in a food processor)
- 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 3 tablespoons Tomato Paste (double concentrated if possible)
The Simmering Liquid & Pasta
- 1 cup Whole Milk (helps tenderize the meat and balance acidity)
- 28 ounces San Marzano Canned Tomatoes (crushed by hand or pulsed briefly)
- 1 cup Beef Stock (low sodium)
- 1 pound Spaghetti (bronze-cut for better sauce adhesion)
- 1/4 teaspoon Fresh Nutmeg (freshly grated)
Finishing Touches
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1/4 cup Fresh Basil (torn into small pieces)
- to taste Kosher Salt and Black Pepper
- 1 tablespoon Unsalted Butter (cold, for the final emulsion)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large pot, heat the olive oil over medium heat. Add the chopped pancetta and cook for 5-7 minutes until the fat has rendered and it starts to turn golden.
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2
Add the finely diced onion, carrot, and celery (the soffritto) to the pot. Sauté for 10-12 minutes on medium-low heat until the vegetables are soft, translucent, and just beginning to caramelize.
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3
Increase the heat to medium-high and add the ground beef. Break the meat apart with a wooden spoon into very small crumbles. Cook until the beef is browned and no longer pink, allowing it to sizzle and develop a crust on the bottom of the pot.
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4
Stir in the minced garlic and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste turns a deep rusty red color and smells toasted.
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5
Pour in the white wine. Use your spoon to scrape up all the brown bits (fond) from the bottom of the pot. Simmer until the wine has reduced by half.
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6
Reduce heat to medium and pour in the milk. Add the freshly grated nutmeg. Simmer gently for about 10 minutes until the milk has mostly evaporated; this step protects the meat from the acidity of the tomatoes and ensures a silky texture.
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7
Add the crushed San Marzano tomatoes and the beef stock. Season with a pinch of salt and a generous amount of black pepper.
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8
Bring the sauce to a very low simmer. Cover the pot partially with a lid and cook for at least 2.5 to 3 hours. If the sauce becomes too thick, add a splash of water or more stock.
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9
Once the sauce is rich and thick, bring a large pot of heavily salted water to a boil. Cook the spaghetti until it is 1-2 minutes shy of 'al dente' according to package directions.
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10
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the spaghetti.
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11
Add the pasta directly into the pot with the Bolognese sauce. Add the cold butter and a splash of the reserved pasta water. Toss vigorously over medium heat for 1-2 minutes until the sauce coats every strand of pasta perfectly.
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12
Remove from heat. Stir in the freshly grated Parmigiano-Reggiano and the torn basil. Taste and adjust seasoning with salt and pepper one last time before serving.
💡 Chef's Tips
Don't rush the soffritto; low and slow cooking of the vegetables creates the base sweetness for the sauce. Using milk is a traditional Bolognese secret that makes the meat incredibly tender and gives the sauce a creamy mouthfeel without adding heavy cream. Always use a dry white wine rather than red if you want a more authentic, delicate flavor profile, though red works for a bolder, darker sauce. If your sauce looks oily, don't drain it! That fat carries the flavor. Simply stir it back in or emulsify it with the pasta water at the end. Bronze-cut pasta is essential because its rough surface allows the meat sauce to 'cling' rather than sliding off.
🍽️ Serving Suggestions
Pair with a full-bodied Italian red wine like a Chianti Classico or a Sangiovese. Serve with a side of crusty, warm garlic bread to mop up any remaining sauce. A simple arugula salad with lemon vinaigrette provides a refreshing, peppery contrast to the rich meat. Offer extra freshly grated Parmigiano-Reggiano and red chili flakes at the table for guests to customize their heat and salt levels.