1. Sauté the Vegetables
Heat olive oil in a large Dutch oven or heavy pot over medium heat.
Add onion, carrots, and celery (the soffritto), cooking until soft (~8 mins).
Stir in garlic and cook for 1 minute until fragrant.
2. Brown the Meat
Increase heat to medium-high, add ground beef and pork, breaking it apart.
Cook until deeply browned (not just gray!), about 8-10 minutes.
3. Deglaze & Simmer
Pour in red wine, scraping up browned bits. Let it reduce by half (~3 mins).
Stir in tomato paste, crushed tomatoes, milk, oregano, basil, bay leaf, salt, and pepper.
Partially cover and simmer on low heat for 2-3 hours, stirring occasionally. (The longer, the better!)
4. Cook the Pasta
Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water.
Drain and toss with a ladle of sauce to prevent sticking.
5. Serve & Enjoy!
Plate spaghetti, top with generous amounts of Bolognese, and garnish with Parmesan and parsley.
Pro Tips for the Best Bolognese
🍷 Use wine for depth – A dry red like Chianti works best.
🥛 Milk tenderizes the meat – Don’t skip it!
⏳ Low & slow is key – Rushing = bland sauce.
🧊 Freezes beautifully – Store in portions for quick meals.
FAQs
❓ Can I make this without wine?
Yes, substitute beef broth + 1 tbsp balsamic vinegar.
❓ Why add milk?
It neutralizes acidity and tenderizes the meat for a silkier sauce.
❓ Can I use all beef?
Yes, but pork/veal adds richness.
❓ How long does it keep?
Fridge: 4 days
Freezer: 3 months
