Name: Spaghetti Bolognese
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 to 6 (plus extra sauce)
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 pounds ground beef chuck; 1 1/2 pounds ground veal; 1/2 pound ground mild Italian sausage; 2 white onions, chopped; 2 carrots, chopped; 6 cloves garlic, thinly sliced; Kosher salt and freshly ground pepper; 1/2 cup tomato paste; 1 small bunch thyme; 1 sprig rosemary; 1 cup dry red wine (or use beef stock); 2 cups beef stock; 2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand; 1 3-inch piece pecorino romano cheese rind, plus shaved cheese for topping; 1 pound spaghetti

Directions

Heat a large Dutch oven over high heat. Add the olive oil, then the beef, veal and sausage; cook, breaking up the meat, until very well browned, 8 minutes. Remove the meat to a plate, leaving the fat in the pan.
Pulse the onions, carrots and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook, stirring, until soft, 6 to 8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.
Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, 3 to 4 minutes. Add the stock, tomatoes, herb bundle and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 1/2 hours. Season with salt and pepper.
About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.

Photograph by Ralph Smith

Spaghetti Bolognese

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