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Spaghetti alla Bolognese

Spaghetti alla Bolognese

Spaghetti alla Bolognese


Makes 4 to 6 servings


2 tablespoons olive oil
1 medium onion, chopped
1 pound ground beef
1/2 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 cup dry white wine
1/2 cup milk
1/8 teaspoon ground nutmeg
1 can (14-1/2 ounces) whole peeled tomatoes, undrained and coarsely chopped
1 cup beef broth
3 tablespoons tomato paste
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 bay leaf
1 pound uncooked spaghetti
1 cup freshly grated Parmesan cheese (about 3 ounces)
Fresh thyme sprig for garnish


  1. Heat oil in large skillet over medium heat. Cook and stir onion 4 minutes or until soft. Crumble beef into onion mixture. Brown 6 minutes, stirring to separate meat. Drain and discard fat.
  2. Stir carrot and celery into meat mixture; cook 2 minutes over medium-high heat. Stir in wine; cook 4 to 6 minutes until wine has evaporated. Stir in milk and nutmeg; reduce heat to medium and cook 3 to 4 minutes until milk has almost evaporated. Remove from heat.
  3. Press tomatoes with juice through sieve into meat mixture; discard seeds.
  4. Stir beef broth, tomato paste, salt, basil, thyme, pepper and bay leaf into meat mixture. Bring to a boil. Reduce heat and simmer, uncovered, 1 to 1-1/2 hours or until most of liquid has evaporated and sauce thickens, stirring frequently. Discard bay leaf.
  5. Cook spaghetti according to package directions just until al dente; drain well. Combine hot spaghetti and meat sauce in serving bowl; toss lightly. Sprinkle with cheese. Garnish, if desired.

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