Spaghetti Bolognese

Italian pasta in a beef and red wine sauce

Ingredients

• 1/2 large onion or 1 small, cut into 1-inch dice
• 1 large carrot, cut into 1/2-inch dice
• 2 ribs celery, cut into 1-inch dice
• 2 cloves garlic
• Extra-virgin olive oil, for the pan
• Kosher salt
• 1 pound ground chuck, brisket, or round, or combination
• 1 cup tomato paste
• 1 1/2 cups hearty red wine
• Water
• 3 bay leaves
• 1 bunch thyme, tied in a bundle
• 1 pound spaghetti or fettuccine
• 1/2 cup grated Parmigiano-Reggiano

Directions

In a food processor, puree onion, carrot, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.

Add the ground beef and season again generously with salt. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown, about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 1 to 2 cups at a time. Stir and taste frequently, adjusting salt as necessary. Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Season generously with salt. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

Drain the pasta and add to the pot with the ragu. Stir or toss the pasta to coat with the sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.