Spaghetti Bolognese

Method

1. 1

   Brown the mince

   Heat the oil in a large heavy-based pan over high heat until shimmering, then brown the mince in two batches for 4 to 5 minutes each, stirring to break it up and until well browned.

2. 2

   Check the mince

   Return all the mince to the pan and check several thick clumps with a clean instant-read thermometer; cook over medium-high heat until every reading reaches 71°C (160°F).

3. 3

   Set aside the mince

   Transfer the mince to a bowl with a slotted spoon, leaving the rendered fat in the pan.

4. 4

   Soften the vegetables

   Reduce the heat to medium, add the onion, carrot and celery, and cook for 8 to 10 minutes, stirring often, until soft and lightly golden.

5. 5

   Cook the aromatics

   Stir in the garlic and tomato purée and cook over medium heat for 1 minute, until fragrant and the purée darkens slightly.

6. 6

   Deglaze the pan

   Pour in the red wine and simmer over medium-high heat for 3 to 5 minutes, scraping the pan, until reduced by about half.

7. 7

   Build the sauce

   Return the mince to the pan and add the tomatoes, stock, bay leaf, salt and pepper; bring to a gentle simmer over medium heat, until small bubbles break the surface.

8. 8

   Simmer the sauce

   Simmer uncovered over low heat for 1 hour 15 minutes to 2 hours, stirring every 15 minutes, until the vegetables are very tender and the sauce is thick with no watery liquid pooling.

9. 9

   Finish with milk

   Stir in the milk and simmer uncovered over low heat for 10 minutes, stirring occasionally, until creamy and thick; remove the bay leaf.

10. 10

    Cook the spaghetti

    Boil the spaghetti in a large pan of generously salted water for the packet time, testing near the end, until just tender with a slight bite; reserve 150 ml cooking water.

11. 11

    Season the sauce

    Taste the sauce off the heat and add salt and pepper generously as needed, tasting after each addition until savoury and balanced.

12. 12

    Toss and serve

    Drain the spaghetti and toss it with the sauce over low heat for 1 minute, adding reserved pasta water a little at a time, until glossy and clinging; serve with Parmesan.

Tips

• Use a heavy-based pan of at least 4 litres and keep the sauce at a gentle simmer, with small bubbles rather than a rolling boil.
• Simmering time varies with the pan and hob; use very tender vegetables and a thick sauce with no watery liquid pooling as the endpoint.
• Stock and Parmesan vary in saltiness, so taste at the end and season the sauce generously to suit.

Swaps

• Use low-salt vegetable stock instead of beef stock.
• Use finely grated Grana Padano or another hard Italian cheese instead of Parmesan.
• Use water instead of wine, though the sauce will have less depth.

Storing

Refrigerate sauce and spaghetti separately in airtight containers for up to 3 days. Reheat the sauce until steaming hot, loosening it with water if needed; cook fresh pasta for the best texture.