Ingredients
For the soffritto and meat
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 500 g beef mince (or half beef, half pork)
- 150 ml whole milk
- 33 g tomato paste
For the sauce
- 400 g tin crushed tomatoes
- 250 ml beef or vegetable stock
- 1 bay leaf
- 1 tsp dried oregano
- salt
- freshly ground black pepper
To finish
- 400 g spaghetti
- fresh basil leaves (optional)
- parmesan cheese, grated
- 14 g butter
Method
Build the soffritto
Heat the olive oil in a large heavy-based saucepan over medium heat.
Add the diced onion, carrot, and celery. Stir well to coat in oil.
Cook for 8–10 minutes, stirring often, until the vegetables are soft and the onion is translucent. This is your soffritto foundation — don't rush it.
Cook the meat
Increase the heat to medium-high. Add the beef mince, breaking it up with a wooden spoon as it cooks.
Cook for 5–7 minutes, stirring regularly, until the mince is no longer pink and has started to brown.
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and coats the meat.
Build the sauce
Pour in the milk and stir well, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes until the milk has almost evaporated.
Add the crushed tomatoes, stock, bay leaf, and oregano. Stir to combine.
Bring to a gentle simmer, then reduce the heat to low. Partially cover the pan with a lid.
Simmer for 35–40 minutes, stirring occasionally. The sauce should bubble gently; if it's boiling hard, lower the heat further.
After 30 minutes, taste and season with salt and pepper to your preference. The longer simmer lets the flavours deepen and the sauce reduce slightly.
Cook the pasta and serve
About 10 minutes before the bolognese is ready, bring a large pot of salted water to a rolling boil.
Add the spaghetti and cook according to packet directions until al dente (usually 9–11 minutes). Reserve 200ml of pasta water before draining.
Return the drained pasta to the pot. Add the butter and toss through.
Divide the pasta among four bowls. Spoon the bolognese generously over the top.
Tear fresh basil over each bowl if using, finish with grated parmesan, and serve immediately.
