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Pasta Bolognese

  • Yield: 6 Servings
  • Level: Intermediate

Time

  • Total: 5 hours 15 minutes
  • Prep: 45 minutes
  • Cook: 4 hours 30 minutes
  • Inactive: 0 minutes

Ingredients

  • 1 Large Onion
  • 2 Large Carrots
  • 3 Ribs Celery
  • 4 Cloves Garlic
  • Extra Virgin Olive Oil
  • Salt
  • 3 Pounds Ground Chuck, Brisket, Or Round
  • 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 Parmigiano-Reggiano

Preparation

  • Dice Onion
  • Dice Carrot
  • Dice Celery

Directions

Ragu

  • In food processor, puree onion, carrot, celery, and garlic into coarse paste.
  • Coat a large pan over medium heat with oil.
  • Add pureed vegetables and season generously with salt.
  • Bring pan to medium high heat and cook until all water has evaporated and vegetables brown, 15 to 20 minutes.
  • Add ground beef and season generously with salt.
  • Brown beef, 15 to 20 minutes.
  • Add tomato paste and cook until brown, 4 to 5 minutes.
  • Add red wine, cook until wine has reduced by half, 4 to 5 minutes.
  • Add water until water is about 1 inch above meat.
  • Add bay leaves, bundle of thyme, and stir to combine.
  • Bring to a boil, reduce heat and simmer.
  • Stir occasionally.
  • As water evaporates, add more.
  • Simmer 3 1/2 to 4 hours.

Spaghetti

  • During last 30 minutes of cooking the ragu, bring a large pot of water to a boil.
  • Generously salt water.
  • Cook spaghetti for 1 minute less than package calls for.
  • Reserve 1/2 cup pasta cooking water.
  • While pasta cooks, remove 1/2 of the ragu from the pot and reserve.

Final Steps

  • Drain pasta and combine with remaining ragu.
  • Toss pasta to coat with ragu.
  • Add reserve pasta cooking water and cook pasta and ragu over medium heat until water has reduced off.
  • Add generous drizzle of olive oil, toss vigorously.
  • Serve immediately, top with ragu and Parmigiano-Reggiano.
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