Wasfetna

Spaghetti Bolognese

Spaghetti with a slow-cooked meat sauce of onion, carrot, celery and tomato, with parmesan.

Spaghetti Bolognese
Cooking time
1 hr 37 min
Hands-on time
52 min
Free time
45 min
Difficulty
Easy
Cuisine
Italian
Calories
840
Contains
Gluten, Dairy

Bolognese is built with patience: a base of onion, carrot and celery melting over low heat for ten minutes, then the meat browned, then milk cooked off completely — a traditional step that tenderizes the meat and softens the tomato's acidity. After that, very low heat until the oil rises.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Keep a little cooking water to bind sauce to pasta.
  • Heavy-based pot — A long uncovered simmer — a thin base burns the sauce before it reduces.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Sauté the onions, carrots, and celery in oil over low heat until they soften.

    12 min
    You’ll know it’s ready when

    The vegetables are very soft and haven't browned.

    Tip: This trio is the base of bolognese — ten minutes here is not time wasted.

  3. Turn up the heat and add the meat, break it up and leave it until its water evaporates and it starts to brown.

    10 min
    You’ll know it’s ready when

    There is no liquid in the pot and the meat is brown.

  4. Add the milk and let it evaporate completely, then add the paste, tomatoes, and oregano.

    8 min
    You’ll know it’s ready when

    The milk has cooked away and the sauce has turned red.

    Tip: Milk tenderizes the meat and softens the tomatoes' acidity — a traditional step not to be skipped.

  5. Leave the sauce on very low heat, uncovered, until it thickens and the oil rises to the surface.

    45 minYou can walk away
    You’ll know it’s ready when

    The oil has risen to the surface and the sauce is thick.

  6. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  7. Stir the pasta into the sauce with a little of the cooking water, and serve with Parmesan cheese.

    4 min
    You’ll know it’s ready when

    The sauce coats every strand and doesn't pool at the bottom.

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