Spaghetti Bolognese with Beef & Pork Ragù

Photo: hozinja · CC BY 2.0 · source

A slow-bubbling meat sauce of beef and pork with soffritto, red wine and a splash of milk, tossed with spaghetti in the pan until every strand is coated.

Ingredients

• 1 lb ground beef
• ½ lb ground pork
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 28 oz crushed tomatoes
• 1 cup beef broth
• ½ cup milk
• 1 lb spaghetti or tagliatelle
• grated Parmesan, to serve

From your pantry: 1 tbsp olive oil, 2 tbsp tomato paste, ½ cup dry red wine, 2 tsp Worcestershire sauce, 2 bay leaves, ½ tsp dried thyme, 1 tsp sugar, salt, pepper.

Instructions

1. Heat the oil in a large heavy pot over medium. Cook the onion, carrot and celery until soft and sweet, about 6 minutes, then add the garlic for 1 minute.
2. Turn the heat to high, add the beef and pork and cook, breaking it up, until no longer pink and starting to brown, 6 to 8 minutes. Pour in the milk and simmer until it disappears, then add the wine and cook 1 to 2 minutes, scraping the bottom.
3. Stir in the tomatoes, tomato paste, broth, Worcestershire, bay leaves, thyme, sugar, ¾ tsp salt and pepper. Simmer gently, uncovered, for 30 to 40 minutes, stirring now and then and adding a splash of water if it gets too thick.
4. Cook the pasta in well-salted boiling water 1 minute short of the package time. Save a mug of pasta water, then drain.
5. Add the pasta to the sauce with about ½ cup pasta water and toss over medium heat for 2 minutes until the sauce clings. Serve with Parmesan.

Tip: If you have time, add ¾ cup water, cover and simmer on very low for 2 hours; the sauce becomes silkier and deeper. It is also excellent made a day ahead.

Nutrition per serving

Good for

Adapted from RecipeTin Eats.

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