🛒Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound ground beef
- 1 pound ground pork
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup whole milk
- 1 pound spaghetti
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
🔧Kitchen Tools Needed
- Large pot
- Wooden spoon
- Chopping board
- Knife
- Measuring cups
- Measuring spoons
- Colander
📝Instructions
- 1
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 2
Stir in the minced garlic, diced carrots, and diced celery. Cook until the vegetables are softened, approximately 5 more minutes.
- 3
Add the ground beef and ground pork to the pot. Cook until browned, breaking up the meat with a wooden spoon, about 8 minutes.
- 4
Pour in the red wine and let it simmer until reduced by half, around 5 minutes.
- 5
Stir in the tomato paste until well combined, then add the crushed tomatoes.
- 6
Season the mixture with oregano, basil, salt, black pepper, and red pepper flakes. Stir well to combine.
- 7
Reduce the heat to low and let the sauce simmer uncovered for about 1 hour, stirring occasionally.
- 8
Stir in the milk and let it simmer for another 10 minutes to enrich the sauce.
- 9
Meanwhile, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- 10
Serve the Bolognese sauce over the cooked spaghetti. Garnish with freshly grated Parmesan cheese and basil leaves.
🥗Nutrition Information
⚡Calories per serving: 680
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use only beef for this recipe?
Yes, you can use only ground beef if you prefer, but using a combination of beef and pork adds more depth to the flavor.
Can I freeze the Bolognese sauce?
Absolutely! Allow the sauce to cool completely, then store it in an airtight container in the freezer for up to 3 months.
