Ultimate Spaghetti Bolognese
ID: a876a1fa...
A rich and comforting take on the Italian classic, packed with vegetables and simmered slowly for two hours. The addition of milk—a traditional ragù secret—creates an incredibly velvety texture and deep flavor.
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🍳 Cooking Flow
Dice the onion, carrot, and celery, then sweat them in a pot with olive oil, garlic, salt, and pepper. → Add the beef mince, brown it slightly, and then pour in the red wine. → Mix in the tomato puree, chopped tomatoes, beef stock, mushrooms, oregano, and Worcestershire sauce. → Pour in the milk and simmer the sauce on low heat for 1 to 2 hours. → Cook the spaghetti, drain, plate it up, and serve topped with the Bolognese sauce, fresh basil, and grated Parmesan.
Cooking Steps
Brief Cooking Order
Dice the onion, carrot, and celery, then sweat them in a pot with olive oil, garlic, salt, and pepper. → Add the beef mince, brown it slightly, and then pour in the red wine. → Mix in the tomato puree, chopped tomatoes, beef stock, mushrooms, oregano, and Worcestershire sauce. → Pour in the milk and simmer the sauce on low heat for 1 to 2 hours. → Cook the spaghetti, drain, plate it up, and serve topped with the Bolognese sauce, fresh basil, and grated Parmesan.
Introduction
A rich and comforting take on the Italian classic, packed with vegetables and simmered slowly for two hours. The addition of milk—a traditional ragù secret—creates an incredibly velvety texture and deep flavor.
Step 1
Peel and finely dice the onion, carrot, and celery to prepare the soffritto base.
Step 2
Heat a glug of olive oil in a large pot, then add the diced onion, celery, and carrot to sweat them gently over low-medium heat.
Step 3
Crush, peel, and chop the garlic, then add it to the pot. Season the mixture with salt and pepper.
Step 4
Slice the mushrooms and set them aside.
Step 5
Add the beef mince into the pot and stir well to combine with the vegetables.
Ingredients List
Important Notes
Simmering the sauce for 2 hours is highly recommended to let the liquid reduce and allow the deep, rich flavors to mature.
Adding milk mimics traditional Italian ragù methods, which helps tenderize the beef and balances the acidity of the tomatoes.
Bolognese sauce is known to taste even better the next day once the ingredients have settled and matured in the refrigerator.
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