Spaghetti Bolognese

Name: Spaghetti Bolognese
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 2 oz (55 g) mild pancetta, finely chopped; 1/4 cup (60 ml) olive oil; 2 onions, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, finely chopped; 2.2 lbs (1 kg) lean ground beef; 1 1/2 cups (375 ml) red wine; 1 cup (250 ml) milk; 2 cans (28 oz/796 ml each) plum tomatoes, tomatoes crushed with your hands; 1 tbsp dried oregano; 1 tbsp dried basil; 1 bay leaf; Nutmeg, to taste; Spaghetti, cooked al dente

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Preparation 20 MIN

Cooking 2 H
Servings 8

Ingredients
Preparation

Ingredients

2 oz (55 g) mild pancetta, finely chopped
1/4 cup (60 ml) olive oil
2 onions, finely chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, finely chopped
2.2 lbs (1 kg) lean ground beef
1 1/2 cups (375 ml) red wine
1 cup (250 ml) milk
2 cans (28 oz/796 ml each) plum tomatoes, tomatoes crushed with your hands
1 tbsp dried oregano
1 tbsp dried basil
1 bay leaf
Nutmeg, to taste
Spaghetti, cooked al dente

Preparation

In a saucepan over medium-high heat, brown the pancetta in the oil. Add the vegetables and garlic and cook for 5 minutes. Add the meat, breaking it up with a wooden spoon, and cook until it starts to brown and any cooking liquids have evaporated.
Add the wine and reduce by half. Add the milk and simmer gently for 5 minutes. Add the remaining ingredients and cook over low heat for about 2 hours. Adjust the seasoning. Serve the sauce with al dente pasta or on a bed of spaghetti squash.

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Spaghetti Bolognese

Ingredients

Preparation

To help you with this recipe

Beechwood Spoon

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