Spaghetti Bolognese

Ingredients

• 12 ounces dried spaghetti
• 1 pound 85%-lean ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 cup low-sodium beef broth
• 1/2 cup whole milk
• 1 teaspoon dried oregano
• 3/4 teaspoon fine sea salt, for the sauce
• 1/2 teaspoon ground black pepper
• 4 quarts water, for the pasta
• 1 tablespoon fine sea salt, for the pasta water
• 1/4 cup finely grated Parmesan cheese, for serving

Method

1. 1

   Step 1. Allow about 105–120 minutes. Use a wide 4-quart heavy saucepan, a heatproof bowl, a 6- to 8-quart pasta pot and an instant-read thermometer. The 115-minute estimate includes two beef-browning batches. Heat pasta water and cook spaghetti during the final sauce simmer.

2. 2

   Step 2. Heat the oil in the saucepan over medium heat. Add the onion, carrot and celery; cook for 8–10 minutes, stirring, until softened and beginning to color. Transfer the vegetables to a heatproof bowl.

3. 3

   Step 3. Raise the heat to medium-high. Brown the beef in two batches, about 6–8 minutes each: spread it over the pan, leave undisturbed for 2 minutes, then break it up and stir until its moisture evaporates and brown patches form. Transfer the first batch to the vegetable bowl. Ground beef must reach 160°F (71°C); mound the crumbles to check several places. Leave about 1 tablespoon rendered fat in the saucepan and spoon off excess.

4. 4

   Step 4. Return all beef and vegetables to the saucepan. Stir in garlic and tomato paste for 1–2 minutes until the paste darkens slightly. Add milk and simmer for 3–4 minutes. Add tomatoes, broth, oregano, sauce salt and pepper. Simmer gently, partly covered, for 45–55 minutes, stirring and scraping the base. Uncover for the final 10 minutes if watery; the sauce should mound softly on a spoon without a watery rim.

5. 5

   Step 5. Near the end of the simmer, boil the measured pasta water and add its tablespoon of salt. Cook the spaghetti 1 minute less than the package’s al dente time. Reserve 1 cup cooking water before draining.

6. 6

   Step 6. Toss the spaghetti with the sauce over low heat for 1–2 minutes until the pasta is al dente and coated. Add reserved pasta water 2 tablespoons at a time only if needed. Divide among four bowls and finish with Parmesan.