Spaghetti Bolognese

Instructions

1. Step 1

   Prepare the onion, carrot, celery, and garlic as noted.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened.

   Timer: 8 min (fixed)

   Ingredients used: 100.0 gr Carrot, 100.0 gr Celery, 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the ground beef. Cook over medium heat, breaking it into small pieces, until browned.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 gr Ground Beef

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the tomato paste and cook over medium heat until it darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Pour in the red wine and simmer over medium heat, scraping up the browned residue, until reduced by about half.

   Timer: 5 min (fixed)

   Ingredients used: 125.0 ml Red Wine

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Add the tomato, beef stock, whole milk, oregano, bay leaves, 1 tsp (6 gr) salt, and black pepper. Bring to a gentle simmer, then cook uncovered over low heat until thickened.

   Timer: 40 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 250.0 ml Beef Stock, 2.0 gr Black Pepper, 1.0 gr Dried Oregano, 6.0 gr Salt, 800.0 gr Tomato, 125.0 ml Whole Milk

   Cookware: Dutch oven, wooden spoon

8. Step 8

   While the sauce simmers, bring the water and remaining 2 tsp (12 gr) salt to a boil over high heat in a large pot.

   Timer: 10 min (fixed)

   Ingredients used: 12.0 gr Salt, 3000.0 ml Water

   Cookware: large pot

9. Step 9

   Add the spaghetti to the boiling water and cook until al dente, stirring occasionally.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Spaghetti

   Cookware: large pot, wooden spoon

10. Step 10

    Remove the bay leaves from the sauce. Confirm that the beef in the sauce has reached at least 71°C.

    Cookware: Dutch oven, wooden spoon

11. Step 11

    Drain the spaghetti thoroughly in a colander.

    Cookware: colander, large pot

12. Step 12

    Add the drained spaghetti to the sauce and toss over low heat until evenly coated and hot.

    Timer: 2 min (fixed)

    Cookware: Dutch oven, wooden spoon

13. Step 13

    Divide the spaghetti Bolognese among four plates and top with the Parmesan cheese.

    Ingredients used: 50.0 gr Parmesan Cheese