Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, finely chopped (approx. 1 cup)
  • 2 carrots, finely diced (approx. 1 cup)
  • 2 celery stalks, finely diced (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 pound ground beef (450g), preferably 80/20 or 85/15 blend
  • ½ pound ground pork (225g), (Optional, but adds depth)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 cup dry red wine (240 ml), such as Chianti or Merlot (optional, but recommended!)
  • 1 cup beef broth (240 ml)
  • 1/2 cup whole milk (120 ml)
  • 1 tablespoon tomato paste (15 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon dried basil (5 ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 pound spaghetti (450g)
  • Grated Parmesan cheese, for serving (freshly grated is best!)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Heat olive oil in a pot. Add onion, carrots, and celery and cook until softened and lightly golden, about 8-10 minutes. Add garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Add ground beef and pork (if using) to the pot. Break it up with a wooden spoon and cook until browned all over. Drain off any excess grease.
  3. If using the red wine, pour it into the pot and scrape up any browned bits from the bottom.
  4. Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth, oregano, basil, bay leaf, salt, and pepper.
  5. Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 1.5 hours, stirring occasionally.
  6. Stir in the milk and simmer for another 10 minutes. Remove bay leaf. Taste and adjust seasonings as needed.
  7. While the sauce simmers, cook the spaghetti according to package directions. Drain well.
  8. Toss the cooked spaghetti with the Bolognese sauce. Serve immediately, topped with grated Parmesan cheese and fresh basil, if desired.