Spaghetti Bolognese Recipe

This recipe for spaghetti bolognese comes from the latest issue of Bon Appétit (I’ve adapted it, of course). It was simple to make and delicious – but it really needs the long simmering time for the flavors to blend. I tasted it throughout the process and it really became much better at the end. I’d definitely make it again – though next time I’d double it and freeze the leftovers.
Spaghetti Bolognese

  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 12 oz ground beef
  • 3 oz bacon, chopped
  • 1/2 cup red wine
  • 2 1/2 cups beef stock
  • 3 Tbsp. tomato paste (about 1/2 6 oz can)
  • salt & pepper to taste
  • 1 cup milk
  • 1 lb spaghetti (or your favorite pasta)
  • Parmesan cheese

Heat oil in a large sauce pan over medium-high heat. Add the onions, celery and carrots. Turn temperature to medium low and saute until soft, stirring occasionally, about 10 minutes. Add the beef and bacon and cook until browned, stirring occasionally. Add the wine and boil for 1 minute, stirring often. Add the stock and tomato paste and mix well. Turn heat up and bring sauce to a boil. Turn down heat to very low and simmer for 1 1/2 hours, stirring occasionally. Season with salt and pepper. Add the milk, mix well, and simmer for 45 minutes.
Meanwhile, cook the spaghetti. Serve spaghetti with Bolognese sauce and Parmesan cheese.
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