Signature Bolognese

autumn, winter
Italian
Yield: 4
Author: Katie Schenk
Signature Bolognese

Signature Bolognese

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

A rich, slow-simmered ragù built on depth rather than volume, with layered savoury flavour and a polished finish.

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 pound ground beef
  • 3 anchovy fillets
  • 1 onion, diced
  • 1 carrot, diced
  • 1 rib celery, diced
  • 4 cloves garlic, diced
  • 4 sprigs thyme
  • ⅓ cup whole milk
  • ½ cup red wine
  • 4 tablespoons tomato paste
  • 1⅔ cups beef stock, plus more as needed
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 1 pound pasta of choice
  • 3 ounces Parmesan, finely grated

Instructions

  1. Heat the olive oil and butter in a wide, heavy-based pan over medium-high heat. Add the beef and brown it thoroughly, breaking it up as you go. Take your time here; proper colour matters. Remove the beef and set aside.
  2. Lower the heat to medium. In the same pan, add the anchovy fillets and allow them to melt into the fat. Add the onion, carrot, celery, and thyme. Cook slowly, stirring regularly, until the mixture is soft, sweet, and lightly golden, about 10 minutes.
  3. Add the garlic and cook for another minute.
  4. Return the beef to the pan and pour in the milk. Let it simmer gently, stirring occasionally, until mostly absorbed and the mixture looks cohesive.
  5. Add the red wine and scrape up anything clinging to the pan. Let it reduce until nearly evaporated.
  6. Stir in the tomato paste and cook it for a full 3 to 4 minutes, allowing it to darken slightly and concentrate.
  7. Add the beef stock and bring to a gentle simmer. Reduce the heat to low and cook uncovered for 75 to 90 minutes, stirring occasionally. Add small amounts of additional stock as needed to maintain a thick, glossy consistency.
  8. When the sauce is nearly ready, bring a large pot of salted water to the boil and cook the pasta until al dente. Reserve a small cup of the pasta water before draining.
  9. Taste the sauce and adjust with additional salt and pepper as needed.
  10. Add the drained pasta directly to the sauce along with a splash of the reserved pasta water. Toss until the pasta is well coated and glossy.
  11. Serve immediately with the grated Parmesan over the top.

Costs

  • Total Cost: $14.03
  • Cost per Serving: $3.51

Costs calculated in May 2026 in Cleveland, USA using ingredients from Aldi with the exception of anchovies and oil from Thrive Market, and Parmesan from Whole Foods. 

Nutrition Facts

Calories

966

Fat

40 g

Sat. Fat

17 g

Carbs

97 g

Fiber

6 g

Net carbs

91 g

Sugar

9 g

Protein

47 g

Sodium

1407 mg

Cholesterol

114 mg

Nutritional information is an estimate only, and depends on the ingredients you use.

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