Spaghetti Bolognese
A rich, slow-simmered beef ragù with tomatoes, garlic, and aromatics, served over tender spaghetti. Deeply savory and ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 625
- Protein
- 38g
Ingredients
- 1 lb ground beef
- 1 medium yellow onion
- 3 cloves garlic cloves
- 28 oz canned crushed tomatoes
- 2 tablespoons tomato paste
- ¼ cup whole milk
- 1 lb spaghetti
- ½ cup parmesan cheese, grated
Instructions
- 1
Cut the onion in half lengthwise from root to tip, then place each half flat-side down and dice crosswise into 1/4-inch cubes — pieces roughly the size of a die.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots — you'll have a small pile of tiny fragments.
- 3
Place the 12-inch skillet over medium-high heat and wait for it to become hot, about 1 minute, then add the ground beef in a single layer.
- 4
Break the beef into bite-sized pieces using a wooden spoon, pressing and stirring constantly for 5–6 minutes until no pink remains and the meat is golden-brown.
- 5
Pour off the excess fat by tilting the pan over a bowl or small container, leaving just a thin slick of fat in the bottom.
- 6
Add the diced onion to the beef and stir constantly over medium heat for 3–4 minutes until the onion pieces become soft and translucent, not crunchy.
- 7
Add the minced garlic and stir for 30 seconds until the aroma becomes strong and fragrant — you'll smell it immediately.
- 8
Pour in the 2 tablespoons of tomato paste and stir constantly for 90 seconds until it darkens slightly and coats the beef mixture evenly.
- 9
Pour in the 28 oz of crushed tomatoes, stir to combine, and bring to a gentle bubble over medium-high heat, about 2–3 minutes.
- 10
Reduce the heat to low so small bubbles just break the surface every 2–3 seconds — this is a bare simmer, not boiling.
- 11
Simmer uncovered for 20 minutes, stirring once every 5 minutes, until the sauce thickens and the beef flavors deepen.
- 12
Pour in the 1/4 cup of milk and stir gently to combine — the sauce will lighten in color and become slightly creamy.
- 13
Simmer for another 3–4 minutes, stirring once, until the milk is fully blended in and the sauce looks glossy and unified.
- 14
Taste the sauce and add a pinch of salt and a grind of black pepper, then stir. Adjust seasoning if needed.
- 15
Fill the large pot with 6 quarts of water and bring it to a rolling boil over high heat, about 8–10 minutes, then add 1 tablespoon of salt.
- 16
Add the 1 lb of spaghetti to the boiling water and stir immediately to separate the strands, then cook uncovered for 9–11 minutes until tender but still slightly firm when bitten.
- 17
Place a colander in the sink and pour the spaghetti into it, letting the water drain completely — do not rinse the pasta.
- 18
Divide the spaghetti among four shallow bowls, placing a nest of pasta in the center of each.
- 19
Spoon the Bolognese sauce in a generous heap on top of each pasta nest, covering the center fully.
- 20
Sprinkle 2 tablespoons of grated parmesan cheese over the sauce on each bowl.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon
- small bowl or measuring cup for draining fat
- large pot (at least 6-quart capacity)
- colander
- four shallow bowls
- cutting board
- chef's knife
- microplane or box grater (for parmesan, optional)
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