Spaghetti Bolognese

A simple, satisfying favorite.

Why You'll Love This Recipe

• Sunday-dinner sauce that tastes better day two.
• Freezer-friendly for meal prep.
• Crowd-pleaser for company.
• The classic technique done right.
• Pairs with any pasta or polenta.

Ingredient Notes

• 85/15 ground beef has enough fat to flavor the sauce without making it greasy.
• Whole milk is non-negotiable for the classic tenderizing step.
• Crushed tomatoes (not diced) blend smoothly into the sauce.

Ingredient Substitutions

• Ground pork + ground beef (50/50) for a more traditional ragù.
• Pancetta (4 oz, diced and rendered first) adds smoky depth.
• White wine for a lighter, brighter sauce.

Equipment Needed

• Large Dutch oven or heavy pot
• Wooden spoon
• Large pasta pot
• Colander
• Microplane for cheese

Prep Tips

• Dice the soffritto in a food processor (pulse, don't purée) for restaurant-fine texture.
• Start the sauce, then start the pasta water about 30 minutes in.

Instructions

1. 1

   Gather and prep: 1 ground beef, 12 oz pasta, 1 medium tomato, diced, 1 medium onion, diced, 1 medium carrot, sliced, 1 celery, 3 cloves garlic, minced, 1 tbsp olive oil. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Sauté onion, carrot, celery, garlic.

3. 3

   Brown beef, add tomato. Cook ground meat to 160°F internal; drain any excess fat before serving.

4. 4

   Simmer 45 min.

5. 5

   Toss with cooked pasta.

Artsi Pro Tips

• Dice the soffritto very fine. The pieces should melt into the sauce, not float on top.
• The milk step is real — it tenderizes the beef and rounds out acidity. Don't skip.
• Simmer low and slow, lid ajar. A hard boil dries out the meat.

Common Mistakes

• Skipping the soffritto sauté — pale vegetables make pale, thin sauce.
• Boiling the sauce hard, which can break the emulsion and dry the meat.
• Not salting pasta water enough. It should taste like the sea.

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