Buttermilk Lipstick: Spaghetti With Classic Bolognese

Buttermilk Lipstick: Spaghetti With Classic Bolognese


1 lb 80% lean ground beef

1 lb ground pork

2 1/2 tsp kosher salt, divided

1 Tbsp olive oil

1 medium sweet onion, diced

2 carrots, peeled & diced

2 celery ribs, diced

6 garlic cloves, pressed

1 cup red wine

1 {6-oz} can tomato paste

2 {28-ounce} cans whole, peeled tomatoes, slightly crushed

4 cups water

1/2 cup chopped fresh oregano

1/4 cup chopped fresh parsley

1 tsp crushed red pepper flakes

1/4 tsp freshly ground black pepper

Basic Spaghetti

Parmesan cheese


Crumble the beef & the pork in a Dutch oven & sprinkle with 1 teaspoon salt. Cook the meat over Medium-High heat until no longer pink, about 8 minutes. Drain & set aside. Sauté the onions, the carrots & the celery in the same Dutch oven in hot oil over Medium heat until softened, about 8 minutes. Sprinkle with 1/2 teaspoon salt. Add the garlic & cook until the fragrant, about 20 seconds. Deglaze the pan with the wine & allow the steam to subside. Stir in the tomato paste, the tomatoes & the water. Bring to a boil; stir in the oregano, the parsley, the crushed red pepper flakes, the black pepper & the remaining 1 teaspoon salt. Simmer the sauce on Medium-Low 1 hour, stirring occasionally. Prepare the Basic Spaghetti as directed. Portion between pasta bowls & top with the meat sauce. Sprinkle servings with Parmesan cheese, if desired.

Always season pasta water with salt or the noodles will taste bland & do not add oil or sauces, it will not cling effectively.

6 quarts water

1 tsp kosher salt

1 {16-oz} package spaghetti noodles

Fill a stock pot or Dutch oven with the water & stir in the salt. Bring the water to a rolling boil over High heat. Add the spaghetti noodles. Use a pair of tongs to completely submerge the pasta into the water as they soften. Cook, uncovered, stirring occasionally, 9 minutes for al dente noodles. Drain the pasta in a large colander. Use as directed.

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