Equipment
Ingredients
Soffritto & Aromatics
- 30 ml olive oil, liquid
- 1 yellow onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
Meat & Sauce
- 500 g ground beef, raw
- 30 g tomato paste
- 120 ml dry red wine
- 800 g canned crushed tomatoes
- 5 g dried oregano
- 1 dried bay leaf
- salt
- black pepper
Pasta & Finish
- 400 g dried spaghetti
- parmesan cheese, grated
- fresh basil leaves
Nutrition (per serving)
Method
Finely dice the onion, carrot, and celery. Mince the garlic. Ensuring these vegetables are cut small helps them melt into the sauce.
Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion, carrot, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
Increase heat to medium-high. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains (internal temp 71°C/160°F+).
Stir in the tomato paste and minced garlic. Cook for 1-2 minutes until the tomato paste darkens slightly and the garlic is fragrant.
Pour in the red wine (if using) or stock to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes until the liquid reduces by half.
Add the crushed tomatoes, dried oregano, bay leaf, salt, and pepper. Stir to combine. Reduce heat to low, cover partially, and simmer for at least 20 minutes (up to 45 for deeper flavor), stirring occasionally.
While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
Reserve 120ml (approx. 1/2 cup) of starchy pasta water, then drain the spaghetti. Remove the bay leaf from the sauce.
Add the cooked spaghetti directly to the sauce skillet. Toss vigorously for 1-2 minutes over low heat, adding splashes of reserved pasta water if needed to help the sauce emulsify and cling to the noodles.
Serve immediately topped with freshly grated Parmesan cheese and torn fresh basil.
Chef's Notes
- Finishing the pasta IN the sauce is the secret to restaurant-quality texture. Never put plain noodles on a plate and spoon sauce on top; the flavors won't marry.
- If you have a Parmesan cheese rind, throw it into the sauce while it simmers for a massive umami boost. Remove before serving.
- For a richer sauce, add a splash of milk (approx. 60ml) after the wine reduces and before adding the tomatoes—this is a traditional technique in Bologna to tenderize the meat.
- Don't rinse your pasta after draining! The starch on the surface is essential for helping the sauce stick to the noodles.
Storage
Refrigerator: 3 days — Store sauce and pasta separately if possible to prevent pasta from becoming mushy.
Freezer: 3 months — Sauce freezes excellently; freeze without pasta for best results.
Reheating: Reheat sauce in a saucepan over medium heat; add a splash of water if too thick. Toss with fresh warm pasta.
