EFK Tested
EFK Spaghetti Bolognese
A slow-simmered beef-and-pork ragù built on onion, carrot, celery, wine, milk, and tomato, then finished with spaghetti and Parmesan. It is intentionally rich but not tomato-heavy.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the olive oil in a heavy pot over medium heat. Cook pancetta until it begins to crisp. Add onion, carrot, and celery and cook until softened and lightly golden, 8 to 10 minutes. Add garlic for the final minute.
- Add beef and pork, season with 1 teaspoon salt and pepper, and cook while breaking the meat into small pieces until no pink remains and the meat begins to brown.
- Stir in tomato paste and cook 2 minutes. Add wine and simmer until mostly reduced.
- Stir in milk and simmer until largely absorbed. Add crushed tomatoes, broth, bay leaf, and remaining salt. Bring to a gentle simmer.
- Cook partially covered over low heat for 45 to 60 minutes, stirring occasionally, until thick and cohesive. Remove bay leaf and adjust seasoning.
- Cook spaghetti until al dente, reserving pasta water. Toss the pasta with enough ragù to coat, loosening with pasta water if needed. Finish with Parmesan and serve additional sauce at the table.
Equipment
BlueStar range
Heavy Dutch oven or deep sauté pan
Large pasta pot
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
Food safety & storage
Cook ground beef and pork to at least 160°F. Refrigerate the ragù or finished pasta within 2 hours, use within 3 to 4 days, and reheat leftovers to 165°F.
View this recipe on the original EFK website ↗