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Homemade Spaghetti with Bolognese Sauce

Homemade Spaghetti with Bolognese Sauce
  • Prep 1 hr 30 min
  • Total 2 hr 0 min
  • Ingredients 19
  • Servings 12
Pasta (and particularly spaghetti or tagliatelle Bolognese) used to be the most traditional Sunday lunch meal at my home. There was no other culinary ritual that compared to it, and the way we did it was to eat our pasta for hours, with no rush whatsoever. One Sunday, it was spaghetti Bolognese (the recipe I chose to share this Mother’s Day). Another Sunday, it was with tomato sauce and pork chops or ground sirloin with garlic, parsley and even pancetta (or bacon). Or it was homemade ravioli stuffed with brain. Or maybe potato gnocchi. The choices were endless, but it was always a pasta dish. Whatever the pasta, the sauce was always prepared the day before, especially if it took many ingredients. And the pasta dough was prepared early on Sundays so there would be enough time to let it rest and to stretch it and cut it—yes, all of it by hand. You can’t put a price on a homemade dish of pasta with sauce! Among my best memories, besides the unforgettable flavors and aromas, is the fact that my mom shared everything... once the pasta and sauce were done, she would set aside a pot to share with the neighbor.

Ingredients

For the sauce:

  • 2 tablespoons butter, no salt (unsalted butter)
  • 1 diced carrot, peeled
  • 1 diced celery
  • 1/2 chopped onion
  • Pancetta or bacon, if desired
  • 8 oz 90% lean organic meat
  • 8 oz organic pork meat
  • 8 oz organic veal
  • 2 tablespoons tomato paste
  • 1 can (28-oz) crushed tomatoes and their juice
  • 1 1/2 cups red wine
  • 1 1/2 cups whole milk, room temperature
  • Sea salt and fresh ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • Dried oregano, basil and parsley, to taste

For the pasta:

  • 1 lb (or 500 g) flour or semolina
  • 5-6 fresh organic eggs
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Kosher or sea salt

Directions

  • 1
    For the sauce: In a large pot or a frying pan, heat the butter over medium-high heat until it forms small bubbles. Don’t let it brown.
  • 2
    Add the vegetables (except the tomatoes) and cook for about 4 minutes. Increase the heat and add the meat, separating it with a wooden spoon. Stir and add the tomato paste. Stir until everything blends. Once everything dissolves with the meat, add the tomatoes and cook for 10 minutes or until most of the liquids evaporate.
  • 3
    Add the wine, stirring occasionally. Once the alcohol evaporates, reduce the heat and simmer for 10 minutes. Slowly add milk to moisten the meat. Continue stirring for about 45-60 minutes, adding as much milk as the meat needs.
  • 4
    In the meantime, season to taste and add the parsley and dried herbs (optional).
  • 5
    Stir and simmer for another 20 minutes.
  • 6
    Taste and adjust seasoning. (The sauce should be reduced to 6 cups.) Serve.
  • 7
    * If using pancetta or bacon, add before adding the rest of the meat.
  • 8
    For the pasta: In a bowl, beat the eggs, add salt and oil.
  • 9
    Make a well in the flour. Slowly add the eggs and mix until the dough stiffens. On a lightly floured surface, knead dough for about 15 minutes, stretching from side to side. (Its texture has to be elastic and bright. You’ll notice little air bubbles, which means you have the perfect dough!)
  • 10
    Let it rest for 1 hour, covered with a dishcloth or a moistened paper towel.
  • 11
    Cut the dough in 4 pieces. Knead each piece again and stretch them in a pasta machine* or with a rolling pin.
  • 12
    As you cut the pasta, hang it or place it on a floured surface so it can “breathe” and doesn’t stick.
  • 13
    Sprinkle flour over it and stretch it with your fingers.
  • 14
    Bring a large pot of salted water to a boil. (You can add a hint of oil.) Add the pasta (in turns) and return the water to a low boil. Cook for a few minutes or until the pieces start floating. Drain quickly, remember the pasta is fresh and cooks fast. Serve with the sauce on top and fresh grated cheese.
  • 15
    *With the machine, you can choose the type of pasta you want to make: linguine, fettuccine, etc. The recipe for this pasta also works for lasagna and ravioli.

  • The key is to use the flour indicated in the recipe, not the common one. If you can’t find it in the store, buy in it a specialized market. Italian and Argentinean brands are good choices.
  • To know if the pasta is ready, check a single noodle: if it’s white in the middle, it needs to cook more.
  • Don’t cook all the pasta together. Cook it in groups. And if your guests want more, you can easily comply... after all, it only takes 2 minutes!
  • Don’t rinse your pasta in cold water after draining it or you will wash off the starch.
  • Always use fresh and good quality ingredients.

No nutrition information available for this recipe

  • Pasta (and particularly spaghetti or tagliatelle Bolognese) used to be the most traditional Sunday lunch meal at my home. There was no other culinary ritual that compared to it, and the way we did it was to eat our pasta for hours, with no rush whatsoever. One Sunday, it was spaghetti Bolognese (the recipe I chose to share this Mother’s Day). Another Sunday, it was with tomato sauce and pork chops or ground sirloin with garlic, parsley and even pancetta (or bacon). Or it was homemade ravioli stuffed with brain. Or maybe potato gnocchi. The choices were endless, but it was always a pasta dish. Whatever the pasta, the sauce was always prepared the day before, especially if it took many ingredients. And the pasta dough was prepared early on Sundays so there would be enough time to let it rest and to stretch it and cut it—yes, all of it by hand. You can’t put a price on a homemade dish of pasta with sauce! Among my best memories, besides the unforgettable flavors and aromas, is the fact that my mom shared everything... once the pasta and sauce were done, she would set aside a pot to share with the neighbor.
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