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Spaghetti Bolognese

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Chef Tracy Malechek-Ezekiel’s recipe for Spaghetti Bolognese uses a classic blend of beef and pork and is perfect for our Dutch Oven.

By Tracy Malechek-Ezekiel
Mar 22, 2022
Jump to the Recipe
45 Minutes
4 - 6 Servings
Easy

Looking for a warm and comforting pasta recipe to make in your Enameled Cast Iron Dutch Oven? Chef Tracy Malechek-Ezekiel of Birdie’s in Austin has the answer with this Spaghetti Bolognese. The whole thing comes together in under an hour, but tastes like it’s been simmering on the stovetop all day.

Bolognese is a rich tomato-based sauce that combines meat and cream for the ultimate warming meal. Make sure you’re cooking your pasta just shy of al dente so that it can finish cooking in the sauce. Chef Tracy recommends De Cecco here, but feel free to use whatever good-quality dry spaghetti you like.

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Spaghetti Bolognese

Chef Tracy Malechek-Ezekiel’s recipe for Spaghetti Bolognese uses a classic blend of beef and pork and is perfect for our Dutch Oven.

Tracy Malechek-Ezekiel

45 Minutes
4 - 6 Servings
Easy
Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more
  • 1 cup finely chopped onion (about half of a large onion)
  • ½ cup finely chopped carrot (about 1 medium carrot)
  • ½ cup finely chopped celery (about 1 celery stalk)
  • 1 tablespoon + 1 1/2 teaspoons kosher salt, plus more
  • Freshly ground black pepper
  • 6-8 garlic cloves, minced
  • 3/4 pound ground beef
  • 1/4 pound ground pork
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 cup red wine
  • 28 ounces canned whole peeled tomatoes, crushed by hand in a bowl
  • ⅓ cup heavy cream
  • 3 tablespoons unsalted butter, medium diced
  • ½ teaspoon red wine vinegar
  • 1 pound dried spaghetti
  • ½ cup parsley, stems removed, roughly chopped, divided
  • Parmesan, finely grated, for serving
Instructions
    1.

    Heat 3 tablespoons olive oil in a Dutch Oven over medium-high. Sweat onion, carrot, and celery with a pinch of salt and pepper until the vegetables are translucent and taste fully cooked, 6-8 minutes.

    2.

    Add garlic and cook for another 2-3 minutes.

    3.

    Add ground beef and ground pork, season with salt and pepper, and cook for 3-6 minutes, breaking meat up into small pieces with a wooden spoon.

    4.

    Add tomato paste, a drizzle of olive oil, sugar, and a pinch of salt. Caramelize this mixture for 1 minute.

    5.

    Add red wine and let it reduce down until almost entirely evaporated.

    6.

    Add tomatoes, stirring occasionally for 5-6 minutes.

    7.

    Reduce heat to low, add heavy cream and cook for 3-4 minutes, stirring occasionally.

    8.

    Add butter and stir to melt.

    9.

    Add red wine vinegar and adjust the seasoning with salt and pepper until the sauce tastes balanced.

    10.

    Meanwhile, bring 4 quarts of water to a boil in an 8 Qt Stock Pot and add 1 tablespoon + 1 1/2 teaspoons kosher salt. Once the water is boiling, cook pasta according to the package instructions. Reserve 1 cup of the pasta cooking water. Add pasta to the bolognese sauce.

    11.

    Remove sauce from heat and stir for 30-60 seconds, melding the pasta with the sauce. Finish with olive oil, 1/4 cup parsley, and if it looks dry, add a bit of the pasta cooking water.

    12.

    Twist into a Serving Bowl and grate Parmesan over top.

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