Spaghetti Bolognese Recipe

🧂 Ingredients

• 1 pound lean ground beef
• 1 tablespoon water
• ½ teaspoon baking soda
• 4 ounces diced pancetta

  about 1 cup
• 1 medium yellow onion

  finely diced (about 1½ cups)
• 3 cloves garlic

  minced
• Olive oil

  as needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt

  plus more as needed
• ¼ cup tomato paste
• 2 teaspoons dried oregano
• ¼ teaspoon red pepper flakes

  optional, plus extra for serving
• ¾ cup dry red wine
• 1 beef bouillon cube

  crumbled, or 1 teaspoon beef bouillon paste
• 1 28-ounce can crushed tomatoes
• ⅓ cup heavy cream or half-and-half
• 1 pound dried spaghetti
• 1 ounce grated Parmesan cheese

  about ½ cup, plus extra for serving

Instructions

• 1 In a large mixing bowl, stir together the water and baking soda until dissolved.
  Add the ground beef, ensuring it is evenly coated. Let it rest for at least 15
  minutes while preparing the other ingredients to enhance tenderness.
• 2 In a large Dutch oven or heavy-bottomed pot, cook the diced pancetta over medium
  heat, stirring occasionally, until the fat renders and the pancetta turns
  lightly golden, about 5 minutes. Stir in the finely diced onion and minced
  garlic, cooking for an additional 4 minutes until fragrant and slightly
  softened. If the pan begins to dry, drizzle in up to a tablespoon of olive oil.
• 3 Add the marinated beef to the pot, seasoning with kosher salt and black pepper.
  Cook, breaking it apart with a wooden spoon, until browned and fully cooked,
  about 5 to 6 minutes. Meanwhile, bring a large pot of salted water to a rolling
  boil for the pasta.
• 4 Stir the tomato paste, dried oregano, and red pepper flakes into the meat
  mixture. Cook, stirring frequently, until the tomato paste deepens in color,
  about 2 to 3 minutes. Pour in the red wine and crumble in the beef bouillon
  cube, allowing the wine to reduce until almost evaporated, about 2 to 3 minutes.
  Stir in the crushed tomatoes and heavy cream, then bring the sauce to a gentle
  simmer.
• 5 Lower the heat and let the sauce cook until slightly thickened and the flavors
  meld together, about 15 to 20 minutes. If time allows, simmering longer will
  further develop the depth of flavor. Taste and adjust seasoning as needed.
• 6 While the sauce simmers, add the dried spaghetti to the boiling water and cook
  until just shy of al dente, following the package instructions. Reserve 1 cup of
  pasta water before draining.
• 7 Transfer the cooked spaghetti to the sauce, adding ½ cup of reserved pasta water
  and the grated Parmesan cheese. Toss continuously over low heat, ensuring the
  sauce clings to the pasta. Add more pasta water as necessary to reach the
  desired consistency.
• 8 Serve immediately, garnished with extra Parmesan cheese and a pinch of red
  pepper flakes for an added kick.

Nutrition Info