Spaghetti alla bolognese facili

Ingredienti

• 1 1/2 lb Ground beef ((20% fat))
• 4 - 6 oz Ground pork (or pancetta)
• 2 tbsp Olive oil
• 1 large Onions (finely chopped)
• 2 med Celery stalks (finely chopped)
• 2 med Carrots (finely chopped)
• 3 large Garlic cloves (thinly sliced)
• 2 tsp Italian seasoning
• 2 15 oz Canned crushed tomatoes (crushed)
• 2 med Bay leaves
• 4 tbsp Tomato paste
• 2 tbsp Fresh thyme (or 12 tsp dried )
• 2 tbsp Fresh basil (or 1/2 tsp dries)
• 4 tbsp Parmesan cheese (freshly grated)
• 1/2 cup Beef broth (or water)
• 3/4 cup Wine (red or white)
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper powder
• 1/2 cup Whole milk ( Optional)
• 1 lb Spaghetti pasta (or similar )

Preparazione

1. 1

   Start the sauce - Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion, carrot, and celery with a small pinch of salt. Cook for 6–8 minutes until softened and fragrant. Add the garlic and cook for 30 seconds.

2. 2

   Brown the meat - Add the ground beef and pork. Spread it out and let it cook briefly before breaking it up. Cook until no longer pink and lightly browned.Stir in the Italian seasoning and bay leaves.

3. 3

   Build the Sauce - Add the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, wine, and broth. Season with salt and pepper, then stir in the thyme and basil.Bring to a gentle simmer, cover, and cook on low heat for about 1 hour, stirring every 15 minutes.

4. 4

   Finish the sauce - Turn off the heat and stir in the milk, if using. Taste and adjust seasoning as needed. Remove the bay leaves.

5. 5

   Cook the Spaghetti - Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve a little pasta water, then drain.

6. 6

   Combine and Serve - Add the cooked spaghetti directly to the sauce and toss gently to coat. Add a splash of reserved pasta water if needed to loosen the sauce.Serve hot with grated Parmesan cheese and fresh herbs.