Spaghetti Bolognese

1. 1
   prep · ~10 min

   Prep the vegetables.

   1.Finely chop the onion.

   2.Finely dice the carrot and celery stalk.

   3.Mince the garlic cloves.
2. 2
   saute · ~8 min

   Brown the ground beef.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add ground beef and break it apart with a wooden spoon.

   3.Cook until well browned and no pink remains, about 8 minutes.

   4.Transfer beef to a plate with a slotted spoon, leaving the fat in the pan.

   TIPLet the beef develop a deep brown crust — that's where the flavor lives. Don't stir it constantly.
3. 3
   saute · ~7 min

   Sauté the aromatic vegetables.

   1.Add onion, carrot, and celery to the same skillet.

   2.Cook over medium heat until softened and onion is translucent, about 5 to 7 minutes.

   3.Add garlic and cook until fragrant, about 30 seconds.

   TIPScrape up the browned bits from the bottom of the pan — they add incredible depth.
4. 4
   saute · ~2 min

   Bloom the tomato paste.

   Stir in the tomato paste and cook for 2 minutes, stirring constantly. This caramelizes the paste and removes the raw tin flavor.

5. 5
   simmer · ~30 min

   Simmer the Bolognese sauce.

   1.Return the browned beef to the skillet.

   2.Pour in the crushed tomatoes and water.

   3.Add bay leaves, dried oregano, black pepper, and 0.5 tsp salt.

   4.Bring to a gentle boil, then reduce heat to low.

   5.Cover partially and simmer for 25 to 30 minutes, stirring occasionally, until the sauce is rich and thickened.

   TIPA longer simmer deepens the flavor. If you have time, let it go for up to an hour, adding a splash of water if it gets too thick.
6. 6
   boil · ~12 min

   Cook the spaghetti.

   1.While the sauce simmers, bring a large pot of water to a rolling boil.

   2.Add 1 tbsp salt to the boiling water.

   3.Add spaghetti and cook according to package directions until al dente.

   4.Reserve 0.5 cup of pasta water, then drain the spaghetti in a colander.

   TIPSalting the pasta water is your only chance to season the spaghetti itself. Make it taste like the sea.
7. 7
   assemble · ~2 min

   Combine the spaghetti and sauce.

   1.Remove bay leaves from the sauce and discard.

   2.Add the drained spaghetti directly to the skillet with the sauce.

   3.Toss well, adding a splash of reserved pasta water to loosen the sauce and help it cling to the pasta.
8. 8
   serve · ~1 min

   Plate and garnish.

   Divide the spaghetti among bowls. Top with grated parmesan cheese and torn fresh basil leaves. Serve immediately while hot.

   TIPWarm the bowls briefly before serving to keep the pasta hot until the last bite.

Cuisines we love