Cook and Scale
Classic Beef Bolognese
6 servings · 105 min total
A slow-simmered ragu of beef, soffritto, and tomatoes clinging to spaghetti and showered with Parmesan. The Sunday sauce worth the wait.
Ingredients
- 500 g spaghetti
- 600 g ground beef
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrot, diced
- 2 celery stalk, diced
- 3 garlic, minced
- 2 tbsp tomato paste
- 800 g canned tomatoes
- 2½ dl beef stock
- 1 tsp dried oregano
- 2 bay leaf
- 60 g Parmesan, grated
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the vegetables — Heat the olive oil in a heavy pot and soften the onion, carrot, and celery for 10 minutes.
- 2.
Brown the beef — Add the garlic, then the ground beef, breaking it up, and brown for 8 minutes. Stir in the tomato paste and cook for 1 minute.
- 3.
Simmer the sauce — Pour in the canned tomatoes and beef stock, add the oregano and bay leaves, and season. Simmer gently for 80 minutes until rich and thick, stirring occasionally.
- 4.
Toss with spaghetti — Cook the spaghetti in salted boiling water for 10 minutes until al dente. Drain and toss with the sauce. Serve topped with grated Parmesan.