This spaghetti bolognese recipe has slow cooked beef and a rich and creamy sauce.
"This recipe was *chef's kiss* delicious. It's one of those recipes that is not intimidating, but will take some part of the afternoon. The good news is you can TASTE all that extra time. This made enough sauce for me to not only have leftovers, but to use what was left in a creamy lasagna with béchamel sauce. It was beyond any restaurant lasagna I've had in a long time. Put the ingredients on your next grocery list and make this NOW. You won't regret it!"
6 servings
prep time
cook time
total time
15 min
2.5 hours
2.75 hours
bacon ground chuck ground pork onion celery carrots garlic tomato paste red wine whole peeled tomatoes beef stock worcestershire sauce dried oregano bay leaves parmesan rind milk spaghetti
This spaghetti bolognese sauce starts with bacon, so you know its good! Crisp the bacon and drain all but about 1 teaspoon of bacon fat.
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1
Form rough balls with the ground chuck and ground pork, and sear in the bacon fat. Searing "meat balls" this way helps the meat sear better.
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2
Sauté onions, carrots, and celery until softened and onions are translucent. Break up the meatballs as you cook the veggies.
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3
Add tomato paste and allow to caramelize. Add in red wine to deglaze the pan. Scrape up any fond stuck to the pot with a wooden spoon.
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4
Add in tomatoes, beef stock, and oregano. Break up the tomatoes with a potato masher. Stir to combine.
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5
Add in bay leaves, fresh herbs, and parmesan. Bring to a boil, then reduce heat to low. Cover and simmer for about an hour.
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6
Remove parmesan rind and pay leaves. Cook spaghetti to al dente. Stir in milk and mix to combine. Let simmer for a few minutes more. Taste and add salt as needed.
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7
Combine cooked pasta with bolognese sauce and a splash of pasta water. Top with fresh herbs, parmesan cheese, or a dollop of ricotta. Enjoy!
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