Pasta Bolognese

Recipe courtesy Anne Burrell

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Picture of Pasta Bolognese Recipe 1 Video | Photo: Pasta Bolognese Recipe
Rated 5 stars out of 5
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Total Time:
5 hr 15 min
Prep
45 min
Cook
4 hr 30 min
Yield:
6 to 8 servings
Level:
Intermediate
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Ingredients

  • 1 large onion or 2 small, cut into 1-inch dice
  • 2 large carrots, cut into 1/2-inch dice
  • 3 ribs celery, cut into 1-inch dice
  • 4 cloves garlic
  • Extra-virgin olive oil, for the pan
  • Kosher salt
  • 3 pounds ground chuck, brisket or round or combination
  • 2 cups tomato paste
  • 3 cups hearty red wine
  • Water
  • 3 bay leaves
  • 1 bunch thyme, tied in a bundle
  • 1 pound spaghetti
  • 1/2 cup grated Parmigiano-Reggiano
  • High quality extra-virgin olive oil, for finishing

Directions

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

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Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 579 reviews

  • on May 24, 2013

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    This is a good recipe. I also made a few changes. I added nutmeg & some sugar. I usually don't take Ann's advice about adding her usual HANDFULS of salt. However, I did on this recipe, and wish I hadn't. Way to much salt. I ended up adding more water & cooking it down a lot more to get rid of the salty taste. Other than that, it turned out good.

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  • on May 11, 2013

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    This was very good, however I made a couple of changes; I used a combination of ground sirloin and veal and most importantly, added NUTMEG. No good bolognese sauce (IMO should go without it.

    people found this review Helpful.
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  • on April 21, 2013

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    This was RIDICULOUSLY good. I'm obsessed with bolognese. It is my ultimate comfort food and rarely order anything else in an Italian restaurant; from Little Italy (NYC to Boston's North End. I know what I like and where to find the best. The best now comes from my kitchen. It is a labor of love. It definitely took hours of care but there's nothing more pleasing to me than spending that kind of time on a recipe and to have it get such rave reviews from my husband. I would have slaved over it for 10 hours.
    SALT people, use the salt!

    people found this review Helpful.
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