Bolognese Pasta
Ingredients
- 500 gGround beef 15% fat (fresh)
- 400 gSpaghetti (dry)
- 1 pcOnion (finely chopped)
- 1 pcCarrot (finely diced)
- 1 pcApium graveolens (finely diced)
- 2 pcGarlic (minced)
- 150 mlRed wine
- 500 mlTomato juice
- 2 tbspTomato caviar
- 3 tbspExtra virgin olive oil
- 60 gParmesan cheese (grated)
- 1 pcBay leaf
- 1 pcThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gTomato pulp
Method
A rich sauce where browned meat meets tender melted vegetables. The reduced red wine brings a deep, glossy brown finish that perfectly coats every pasta strand.
- 1
Finely dice the onion, carrot, and celery. Sauté in olive oil over medium heat: the vegetables should become translucent and soften without browning.
- 2
Increase the heat and add the ground beef. Brown the meat, breaking it up with a spatula to prevent clumping. It should sauté until well browned and the juices start to stick slightly to the bottom.
- 3
Deglaze with red wine, scraping the bottom to release the juices. Reduce by half. Add the tomato juice, tomato pulp, tomato paste, pressed garlic, bay leaf, and thyme. Bring to a simmer.
- 4
Cover and simmer over very low heat. The sauce is ready when it is thick, reduced, and a thin layer of shiny fat rises to the surface.
- 5
Cook the spaghetti al dente. Toss them directly into the sauce with a small ladle of cooking water. Stir vigorously so the starch binds everything together. Serve with grated parmesan.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta; the surface starch is essential for the sauce to cling.
- If the sauce reduces too quickly, add a ladle of pasta cooking water.
- The secret is slow simmering: the longer it cooks, the more the flavors meld.
How long does this dish keep?
The sauce keeps for 3 to 4 days in the refrigerator. It often tastes better the next day. Freezes perfectly.
