Spaghetti Bolognese

Step 1 · Prep the Vegetables

Finely chop the onion, carrot, and celery, and mince the garlic.

• ×1Onions, finely chopped
• ×1Carrots, finely chopped
• ×1Celery, stalk, finely chopped
• 1 lbGround Beef
• 3 clovesGarlic, minced

Step 2 · Build the Soffritto

Heat the olive oil in a large pot over medium heat. Cook the onion, carrot, and celery for about 8 minutes until soft, then add the garlic and cook 1 minute more.

• 2 tbspOlive Oil
• ×1Onions, finely chopped
• ×1Carrots, finely chopped
• ×1Celery, stalk, finely chopped
• 3 clovesGarlic, minced

Step 3 · Brown the Beef

Add the ground beef and cook, breaking it up, until no longer pink.

• 1 lbGround Beef

Step 4 · Deepen the Sauce

Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, if using, and simmer until mostly evaporated.

• 2 tbspTomato Paste
• ½ cupRed Wine

Step 5 · Simmer

Add the crushed tomatoes, salt, and pepper. Reduce the heat and simmer gently, partially covered, for 30-45 minutes, stirring occasionally.

• 2 cupsCrushed Tomatoes
• 1 tspSalt
• ½ tspBlack Pepper

Step 6 · Cook the Spaghetti

Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving a splash of the cooking water.

• 1 lbSpaghetti

Step 7 · Toss and Serve

Toss the spaghetti with the sauce, loosening it with a little reserved pasta water if needed. Serve topped with grated Parmesan.

• 1 lbSpaghetti
• Parmesan, grated, for serving