Target: 6 × 4 inches · landscape

Spaghetti Bolognese

95 min · 6 servings

Ingredients

□ 2 tbsp extra-virgin olive oil

□ 1 1/2 lb ground beef

□ 1 large yellow onion, finely diced

□ 2 medium carrots, finely diced

□ 2 celery ribs, finely diced

□ 4 garlic cloves, minced

□ 3 tbsp tomato paste

□ 1/2 cup dry red wine

□ 1 (28 oz) can crushed tomatoes

□ 1 cup whole milk

□ kosher salt

□ 1 lb spaghetti

□ 3/4 cup finely grated Parmesan

1. Dice onion, carrots, celery, and garlic. Brown beef in oil in a loose layer; let moisture evaporate so it browns, not steams.

2. Soften vegetables with salt. Toast tomato paste, then deglaze with wine and reduce until nearly dry.

3. Add tomatoes, milk, water, and salt. Simmer partly covered until thick; season and use milk or extra simmering to soften acidity.

4. Boil spaghetti short of al dente and reserve pasta water. Toss in ragù with Parmesan and pasta water until glossy; serve with more Parmesan.

Cook’s note: Give the beef room in the hot pot; stirring too soon releases liquid and prevents browning.