Spaghetti Bolognese

Bolognese is the ground-beef version of the ragu above: the same braise pattern — brown, soften aromatics, deglaze, add tomatoes and stock, simmer — but built from ground beef instead of a whole cut. Because ground meat has no connective tissue to break down, it doesn't need hours of low heat; it's simmered, not truly braised, just long enough to turn thick and glossy. It's the meat sauce you'll use later for Lasagna, and it's just as good spooned over any short or long pasta.

Makes about 6 cups

Ingredients

• 2 lbs ground beef
• Salt and pepper
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 (28 oz) can crushed tomatoes
• 1 cup beef stock
• 2 bay leaves

Braising

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The Most Forgiving Way to Cook Meat→

Method

Brown the beef

Season the ground beef with salt and pepper. Heat the olive oil in a heavy pot over medium-high heat and brown the beef in crumbles.

Build and simmer the sauce

Add the onion, carrots, celery, and garlic and cook until softened, about 8 minutes, then stir in the tomato paste and cook 1 minute. Add the red wine and let it reduce by half, scraping up the browned bits. Add the crushed tomatoes, beef stock, and bay leaves, bring to a simmer, and cook uncovered 1½–2 hours, until thick and glossy. Discard the bay leaves.