Spaghetti Bolognese
- Level: Easy
- Yield: 4 to 6 (plus extra sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1029
- Total Fat
- 45
- Saturated Fat
- 15
- Carbohydrates
- 82
- Dietary Fiber
- 9
- Sugar
- 15
- Protein
- 68
- Cholesterol
- 160
- Sodium
- 1930
- Total: 2 hr
- Active: 30 min
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.