Spaghetti alla Bolognese
When it comes to iconic Italian dishes, Spaghetti alla Bolognese holds a special place in the hearts of pasta lovers around the world.
Servings: 2 Servings
Calories: 628kcal
Equipment
- Large stock pot
Ingredients
- 1 tablespoon cooking oil divided
- 1 medium carrot finely chopped
- 1 stock celery finely chopped
- 1/2 small onion finely chopped
- 3 ounces ground beef
- 3 ounces ground pork
- 3 ounces dry white wine
- 1 cup tomato sauce tomato passata
- 4 ounces low sodium chicken stock
- 1/2 cup whole milk
- 4 ounces dry spaghetti cooked according to package
- Parmesan cheese for garnish
Instructions
- Heat half of the oil in a large pot until hot. Add the vegetables and saute until softened but not browned (about 7 minutes).
- Add the beef and pork. Cook, breaking up the meat with a spatula, until browned.
- Add the white wine and reduce by half.
- Add the tomato sauce and chicken stock. Stir to combine. Cover the pot and simmer on low for 2 hours.
- Add the milk. Simmer the sauce uncovered for 1 to 2 more hours.
- Season with salt and pepper, to taste.
- As the sauce is cooking, you can cook the spaghetti to al dente.
- Drain the pasta and add it to the pot with the sauce. Stir to coat.
- Serve with a sprinkling of freshly grated Parmesan cheese
Notes
- Use fresh vegetables for the sauce; it makes all the difference in flavor.
- Allow the sauce to simmer slowly. This not only develops the flavors but also tenderizes the meat.
- Choose a dry white wine that you enjoy drinking. If it tastes good in the glass, it'll taste good in the sauce.
Nutrition
Calories: 628kcal | Carbohydrates: 60g | Protein: 27g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 717mg | Potassium: 1087mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5818IU | Vitamin C: 13mg | Calcium: 148mg | Iron: 4mg