How to Make Spaghetti Bolognese

• 1 lb (450 g) ground beef or a beef-pork mix
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped (optional)
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• Salt, pepper, and olive oil
• 12 oz (340 g) spaghetti

1. Sweat the onion, carrot, and garlic in olive oil over medium heat until soft, about 8 minutes.
2. Add the ground meat, break it up, and brown it well — let it stick a little for flavor.
3. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes and oregano.
4. Simmer uncovered on low for 30–40 minutes, stirring occasionally, until thickened.
5. Cook the spaghetti in salted water until just shy of al dente, reserving a cup of pasta water.
6. Toss the drained pasta into the sauce with a splash of pasta water so it coats every strand.

• A parmesan rind or splash of milk in the simmer rounds out the acidity.
• The sauce freezes well in flat bags for up to three months.

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