Pescatarian Classic Spaghetti Bolognese
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.8(23)
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Learn more →Ingredients
6 servings
For the sauce
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- ¾ lb ground beef (80/20)
- ¾ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ½ cup whole milk
- 1 cup dry white wine
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 2 tbsp tomato paste
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, freshly ground
- ¼ tsp freshly grated nutmeg
For serving
- 1 lb spaghetti
- 1 oz parmesan cheese, freshly grated (optional)
Can be omittedparmesan cheese
Instructions
- 1
Heat the olive oil and butter in a large Dutch oven over medium heat until the butter is melted and the foam subsides. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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