Spaghetti alla Bolognese

Beau and I have found our fave. I have a tendency to make something, it’s delicious and then I don’t make it again. Not because it wasn’t good, but because I’m always looking for something else interesting to make. But this is a keeper for sure.

 

Spaghetti alla Bolognese
Makes 6 servings

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 1 carrot, shredded
• 1 celery stalk, finely minced
• kosher salt and freshly ground black pepper
• 3 garlic cloves, finely minced
• 2 pounds ground beef
• 1 cup whole milk
• 1 cup hearty red wine
• 1 tablespoon tomato paste
• 1 (29-ounce) can tomato sauce or crushed tomatoes
• pinch of sugar
• 1/2  teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• pinch of nutmeg
• 1/2 cup grated Parmesan, plus more for serving

1. In a large sauté pan or cast-iron skillet, heat the butter and olive oil over medium heat. Add the onion, carrot and celery, season with some salt and pepper and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Add in the ground beef (I sprinkle it in with my hands) and stir with a wooden spoon to incorporate the vegetables into the meat, breaking up any clumps. Season with more salt and pepper and cook until the beef has browned and is no longer pink. Drain off any fat. Add in the milk and wine and let the mixture bubble away until the liquid has evaporated, stirring frequently. Don't worry if it looks soupy at first, it will boil down in about 20 to 25 minutes. Stir in the tomato paste, tomato sauce, sugar, red pepper flakes and oregano. Allow the mixture to simmer on medium-low to low until it's nice and thick, at least 20 minutes. 
2. Remove from the heat; add the nutmeg and Parmesan and stir well. Toss with hot, cooked spaghetti and serve.

“Give them great meals of beef and iron and steel, they will eat like wolves and fight like devils.”   ~ Shakespeare (King Henry V)