Spaghetti Bolognese

There are recipes that taste of Sunday and a table set for the whole family. Bolognese ragù is one of them: a few ingredients, plenty of patience, and a good extra virgin olive oil to start the soffritto the right way.

Ingredients (for 4 people)

• 320 g spaghetti
• 300 g ground beef
• 200 g ground pork
• 1 carrot, 1 stalk of celery and 1 yellow onion
• 150 ml dry red wine
• 400 g tomato purée
• 1 tablespoon tomato paste
• 100 ml whole milk
• Meat broth or hot water, as needed
• Grated Parmigiano Reggiano, for serving
• Fine salt and black pepper, as needed
• Beghelli-Vergani extra virgin olive oil, as needed

Preparation

1. Finely chop the carrot, celery and onion. In a thick-bottomed saucepan, heat 3 tablespoons of oil over low heat and let the vegetables soften for 8–10 minutes, without letting them brown.
2. Turn up the heat slightly, add the ground meat and break it up with a wooden spoon until it loses its pink color.
3. Deglaze with the red wine and let it evaporate completely.
4. Add the tomato purée and the tomato paste dissolved in a little hot broth. Season with salt and pepper.
5. Cover partially and cook over very low heat for about 2 hours, stirring occasionally and adding a ladle of broth if the ragù dries out too much.
6. In the last 20 minutes, add the milk: it will make the ragù creamier and rounder.
7. Cook the spaghetti in plenty of salted water, drain al dente and toss in the ragù with a ladle of cooking water.
8. Serve with grated Parmigiano and a drizzle of raw oil.

Our tip

The ragù is even better the next day, so feel free to prepare it in advance. The raw oil at the end adds aroma and a fruity note that completes the dish. For those who cook often, the 500 ml and 750 ml sizes are the most convenient to keep in the kitchen.

Enjoy your meal from our family!