Fancy restaurants charge big money for a Bolognese sauce, but it only costs a few bucks to you make it at home!
Technique tip: Be sure to let the tomato paste cook a bit before adding the rest of the ingredients. The "cooked" tomato paste will deepen the flavor of the dish.
Swap option: Swap out the beef/pork for 1-pound of meatloaf mix, which is an equal mix of beef, pork and veal.
- 1 onion, quartered
- 2 carrots, peeled and cut into 2-inch chunks
- 2 celery stalks, cut into 2-inch chunks
- 4 cloves garlic
- 1/4 cup olive oil
- 1/4 cup tomato paste
- Salt and pepper
- 1/2 pound ground pork
- 1/2 pound ground beef
- One 28-ounce can crushed tomatoes
- 3/4 cup milk
- 2 tablespoons red wine vinegar
- 1 box spaghetti
- Parmesan cheese, for serving
1. Place the onion, carrot, celery and garlic into a food processor and pulse, scraping down the side occasionally, until the ingredients are coarsely chopped. Set aside.
2. In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, add the chopped ingredients from the food processor. Cook, stirring occasionally, until the veggies begin to soften and all the liquid evaporates, about 20 minutes.
3. Make a well in the cooked vegetables and add the tomato paste. Slowly stir the tomato paste into the veggies, allowing it to cook as it gets mixed in the pan, about 5 minutes.
4. Then, turn the heat up to high and add the ground meat. Let cook, breaking up the meat as it cooks, until it's completely cooked but not brown. Season with 2 teaspoons salt and a 1/2 teaspoon pepper. Add in the crushed tomatoes and milk. Stir to combine. Turn the heat down to low and let cook for 2-3 hours on a low heat.
5. When the sauce is nearly done, bring 6 quarts of salted water to a boil. Add the spaghetti and cook to package directions. Drain.
6. Finish the Bolognese with the red wine vinegar and mix to incorporate. Add the spaghetti to the cooked sauce and toss to combine.
7. Place the spaghetti into serving bowls and top with Parmesan cheese.