Spaghetti Bolognese

Spaghetti Bolognese

Serves 6

This classic tomato-meat sauce is even better the next day and it freezes well for up to a month. Slow cooking draws out the flavors of the aromatic vegetables and tomatoes. Make a pot on the weekend and turn to it during the week for quick meals.

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 large stalks celery, chopped
  • 2 large carrots, chopped
  • 4 large cloves garlic, minced
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1 cup dry white wine
  • 2 (28-ounce) cans whole plum tomatoes, drained
  • Sea salt and freshly ground black pepper
  • 1 cup low fat milk
  • 1 pound pasta
  • 3 tablespoons chopped fresh basil
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
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Heat olive oil in a heavy saucepan over medium heat. Add onion, celery, carrots and garlic and sauté for 10 minutes or until tender but not browned. Increase the heat to medium high and add ground beef and ground pork, breaking the meat into chunks. Cook until browned. Add the wine. Crush the tomatoes with your hands as you add them to the pot, or use a fork to do this. Season with salt and pepper and simmer over low heat for 2 to 3 hours or until sauce is very thick. Stir in the milk and simmer again for just a few more minutes, stirring often. Adjust seasoning to taste.

When ready to serve, cook pasta in salted boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with basil and cheese.

Nutritional Info: 
Per Serving:510 calories (200 from fat), 23g total fat, 8g saturated fat, 80mg cholesterol, 290mg sodium, 39g carbohydrate (5g dietary fiber, 9g sugar), 31g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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