Spaghetti with Bolognese Sauce — The Engagement Dinner

Dustin proposed Friday December fourth on the front porch at sunset with his grandmother’s ring — a small simple gold band with a single small diamond that has been in the Turner family since 1953. I said yes. I am writing it on the page in pen.

The recipe Sunday was spaghetti with Bolognese sauce for a small engagement-announcement dinner with Aunt Tammy and Mrs. Tilford. Cody video-called in. The ring is on my finger.

The recipe is below.

Spaghetti with Bolognese Sauce

Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 6

Ingredients

• 12 oz spaghetti
• 1 lb lean ground beef
• 1/2 lb ground pork
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 2 tablespoons olive oil
• 1/2 cup whole milk
• 1/2 cup dry red wine (or beef broth)
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Freshly grated Parmesan, for serving

Instructions

1. Sauté the vegetables. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6–8 minutes until softened. Add the garlic and cook 1 minute more.
2. Brown the meat. Add the ground beef and pork to the pan. Break up the meat with a wooden spoon and cook until no pink remains, about 8 minutes. Drain excess fat if needed.
3. Add milk and wine. Pour in the milk and stir, letting it simmer until mostly absorbed, about 3 minutes. Add the wine (or broth) and cook another 3 minutes, scraping up any browned bits from the bottom of the pan.
4. Build the sauce. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes if using. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
5. Cook the pasta. While the sauce simmers, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
6. Combine and serve. Toss the drained spaghetti into the sauce, adding a splash of reserved pasta water to loosen if needed. Serve immediately, topped with freshly grated Parmesan.

Nutrition (per serving)

Calories: 520 | Protein: 32g | Fat: 16g | Carbs: 58g | Fiber: 5g | Sodium: 620mg