Chef Tracy Malechek-Ezekiel’s recipe for Spaghetti Bolognese uses a classic blend of beef and pork and is perfect for our Dutch Oven.
Italian | Dutch Oven | pasta
Looking for a warm and comforting pasta recipe to make in your
Enameled Cast Iron Dutch Oven
? Chef Tracy Malechek-Ezekiel of
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.
tablespoons extra-virgin olive oil, plus more
cup finely chopped onion (about half of a large onion)
cup finely chopped carrot (about 1 medium carrot)
cup finely chopped celery (about 1 celery stalk)
tablespoon + 1 1/2 teaspoons kosher salt, plus more
Freshly ground black pepper
garlic cloves, minced
pound ground beef
pound ground pork
tablespoons tomato paste
cup red wine
ounces canned whole peeled tomatoes, crushed by hand in a bowl
cup heavy cream
tablespoons unsalted butter, medium diced
teaspoon red wine vinegar
pound dried spaghetti
cup parsley, stems removed, roughly chopped, divided
Parmesan, finely grated, for serving
Heat 3 tablespoons olive oil in a
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.
Add garlic and cook for another 2-3 minutes.
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.
Add tomato paste, a drizzle of olive oil, sugar, and a pinch of salt. Caramelize this mixture for 1 minute.
Add red wine and let it reduce down until almost entirely evaporated.
Add tomatoes, stirring occasionally for 5-6 minutes.
Reduce heat to low, add heavy cream and cook for 3-4 minutes, stirring occasionally.
Add butter and stir to melt.
Add red wine vinegar and adjust the seasoning with salt and pepper until the sauce tastes balanced.
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.
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.
Twist into a
and grate Parmesan over top.