Restaurant-Style Spaghetti Bolognese

45 mins
Serves 1
facebook.com

Directions

  1. 1Prepare the mirepoix by dicing celery.
  2. 2Prepare the mirepoix by dicing celery.
  3. 3Prepare the mirepoix by dicing celery.
  4. 4Clean the rosemary and thyme by pulling against the direction of the leaves.
  5. 5Clean the rosemary and thyme by pulling against the direction of the leaves.
  6. 6Clean the rosemary and thyme by pulling against the direction of the leaves.
  7. 7Brown the ground beef, ground pork, and ground veal in a pan over medium-high heat.
  8. 8Brown the ground beef, ground pork, and ground veal in a pan over medium-high heat.
  9. 9Brown the ground beef, ground pork, and ground veal in a pan over medium-high heat.
  10. 10Strain away excess fat from the browned meat, leaving a light coating or adding a tablespoon of olive oil if needed.
  11. 11Strain away excess fat from the browned meat, leaving a light coating or adding a tablespoon of olive oil if needed.
  12. 12Strain away excess fat from the browned meat, leaving a light coating or adding a tablespoon of olive oil if needed.
  13. 13Add the mirepoix and minced herbs to the pan and cook until soft.
  14. 14Add the mirepoix and minced herbs to the pan and cook until soft.
  15. 15Add the mirepoix and minced herbs to the pan and cook until soft.
  16. 16Add 4 to 6 minced garlic cloves and cook for 30 to 60 seconds.
  17. 17Add 4 to 6 minced garlic cloves and cook for 30 to 60 seconds.
  18. 18Add 4 to 6 minced garlic cloves and cook for 30 to 60 seconds.
  19. 19Add 1 cup of red wine and simmer for a couple of minutes until the alcohol smell dissipates, scraping up any bits from the pan.
  20. 20Add 1 cup of red wine and simmer for a couple of minutes until the alcohol smell dissipates, scraping up any bits from the pan.
  21. 21Add 1 cup of red wine and simmer for a couple of minutes until the alcohol smell dissipates, scraping up any bits from the pan.
  22. 22Add 1 to 2 cups of chicken stock.
  23. 23Add 1 to 2 cups of chicken stock.
  24. 24Add 1 to 2 cups of chicken stock.
  25. 25Add 1 (28 oz) can of crushed whole peeled canned tomatoes and the diluted tomato water from rinsing the can.
  26. 26Add 1 (28 oz) can of crushed whole peeled canned tomatoes and the diluted tomato water from rinsing the can.
  27. 27Add 1 (28 oz) can of crushed whole peeled canned tomatoes and the diluted tomato water from rinsing the can.
  28. 28Carefully add the browned meat back into the pan.
  29. 29Carefully add the browned meat back into the pan.
  30. 30Carefully add the browned meat back into the pan.
  31. 31Add a Parmesan rind to the bolognese.
  32. 32Add a Parmesan rind to the bolognese.
  33. 33Add a Parmesan rind to the bolognese.
  34. 34Simmer the bolognese gently for at least 30 to 45 minutes until the liquid is reduced and it has a jammy texture.
  35. 35Simmer the bolognese gently for at least 30 to 45 minutes until the liquid is reduced and it has a jammy texture.
  36. 36Simmer the bolognese gently for at least 30 to 45 minutes until the liquid is reduced and it has a jammy texture.
  37. 37Turn off the heat from the bolognese.
  38. 38Turn off the heat from the bolognese.
  39. 39Turn off the heat from the bolognese.
  40. 40In a separate clean sauté pan, add enough bolognese for the pasta being cooked.
  41. 41In a separate clean sauté pan, add enough bolognese for the pasta being cooked.
  42. 42In a separate clean sauté pan, add enough bolognese for the pasta being cooked.
  43. 43While the pasta cooks, add a knob of butter and a few shaves of Parmesan cheese to the bolognese in the sauté pan (optional).
  44. 44While the pasta cooks, add a knob of butter and a few shaves of Parmesan cheese to the bolognese in the sauté pan (optional).
  45. 45While the pasta cooks, add a knob of butter and a few shaves of Parmesan cheese to the bolognese in the sauté pan (optional).
  46. 46Cook the pasta until it is about a minute from being done, then transfer it from the water into the sauté pan with the bolognese.
  47. 47Cook the pasta until it is about a minute from being done, then transfer it from the water into the sauté pan with the bolognese.
  48. 48Cook the pasta until it is about a minute from being done, then transfer it from the water into the sauté pan with the bolognese.
  49. 49Turn the burner on for the sauté pan to bring it to a gentle simmer.
  50. 50Turn the burner on for the sauté pan to bring it to a gentle simmer.
  51. 51Turn the burner on for the sauté pan to bring it to a gentle simmer.
  52. 52Add starchy pasta water to the bolognese and pasta mixture.
  53. 53Add starchy pasta water to the bolognese and pasta mixture.
  54. 54Add starchy pasta water to the bolognese and pasta mixture.
  55. 55Add a few more shaves of Parmesan and some torn basil.
  56. 56Add a few more shaves of Parmesan and some torn basil.
  57. 57Add a few more shaves of Parmesan and some torn basil.

Ingredients

  • mirepoix, small diced
  • mirepoix, small diced
  • mirepoix, small diced
  • 1 rib of celery
  • 1 rib of celery
  • 1 rib of celery
  • 1 sprig of rosemary
  • 1 sprig of rosemary
  • 1 sprig of rosemary
  • sprigs of thyme
  • sprigs of thyme
  • sprigs of thyme
  • 1.5 lb ground beef
  • 1.5 lb ground beef
  • 1.5 lb ground beef
  • ground pork
  • ground pork
  • ground pork
  • ground veal
  • ground veal
  • ground veal
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 4 to 6 minced garlic cloves
  • 4 to 6 minced garlic cloves
  • 4 to 6 minced garlic cloves
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup to 2 cups chicken stock
  • 1 cup to 2 cups chicken stock
  • 1 cup to 2 cups chicken stock
  • 1 28 oz can good canned tomatoes, whole peeled and crushed
  • 1 28 oz can good canned tomatoes, whole peeled and crushed
  • 1 28 oz can good canned tomatoes, whole peeled and crushed
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 knob butter
  • 1 knob butter
  • 1 knob butter
  • shaves Parmesan cheese
  • shaves Parmesan cheese
  • shaves Parmesan cheese
  • pasta
  • pasta
  • pasta
  • basil, torn
  • basil, torn
  • basil, torn

Equipment

knifepanbamboo spoonsauté pan

Tips

  • You can use any kind of ground meat for the bolognese, including bulk Italian sausage.
  • Rinse out the canned tomato can with water and add the diluted tomato water to the bolognese for more reduction room.
  • A Parmesan rind can be added to the bolognese while it simmers for extra flavor.
  • Finish the pasta in the pan with the bolognese, a knob of butter, Parmesan cheese, starchy pasta water, and torn basil.