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Spaghetti with Bolognese Sauce

Author New School of Cooking


  • 5 ounces butter
  • 1 carrot
  • 1 celery stalk peeled and minced
  • 1 small onion peeled and minced
  • 1 pound ground beef
  • 1 pound ground pork
  • salt
  • 2 cups whole milk
  • 2 cups white wine
  • 2 - 28 ounce can tomatoes chopped fine, juice reserved
  • 1 teaspoon thyme leaves chopped
  • 1 spring of fresh basil leaves chopped
  • 1 pound spaghetti
  • ½ cup parmesan cheese grated


  1. Heat butter in a large sauce pot over medium heat. Add carrots, celery and onions and sauté until softened but not browned, about 6 minutes.
  2. Add ground meat and salt to taste. Cook, crumbling meat, just until it loses its raw color but has not yet browned, about 3 minutes.
  3. Add milk and bring to a simmer. Continue to simmer until milk evaporates and only clear fat remains, 10-15 minutes.
  4. Add wine and bring to a simmer. Continue to simmer until wine evaporates, 10-15 minutes. Add tomatoes and their juice and bring to a simmer. Reduce heat to medium low, until almost all the liquid has evaporated, about 1 hour.
  5. Add thyme and cook another 10 minutes. Just before serving, add basil. Taste and adjust seasonings.
  6. Cook pasta according to the instructions. Drain, leaving a bit of water in the pasta, and toss with the sauce.
  7. Top with Parmesan cheese and serve.

Recipe Notes

Serves 8