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Spaghetti Bolognese


4 servings


1/2 small yellow onions, finely chopped
1 small or 2 large carrots, cut into 1/4-inch dice
1 stalks celery, cut into 1/4-inch dice
1 tablespoons butter
1 tbsp olive oil
0.75 pounds lean ground beef (90% or leaner)
1/4 teaspoon salt
1/3 cup dry white wine
1/2 cups low-fat milk
1/8 teaspoon ground nutmeg
1/2 28-ounce cans plus one 14-ounce can whole peeled tomatoes
Spaghetti for 4 persons

  1. Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat.
  2.  Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes.
  3. Meanwhile, cook the spaghetti iwith little bit of salt and olive oil n another pot until soften.
  4. Add ground beef and break it up with a wooden spoon. Season with salt and continue stirring until the meat has lost its red color, about 4 minutes.
  5. Add wine and cook, stirring occasionally, until it has almost completely evaporated, 18 to 25 minutes. Add milk and nutmeg and cook, stirring occasionally, until the milk has mostly evaporated, 12 to 18 minutes.
  6. Coarsely chop tomatoes and add them and their juice to the pot. Once the tomatoes have started bubbling, reduce the heat to low so that the sauce is barely simmering.
  7.  Cook uncovered for 4 hours, stirring occasionally. If all the liquid evaporates before the cooking time is up, add water 1/2 cup at a time as needed.
  8.  After 4 hours, make sure all the liquid has evaporated before you remove the sauce from the heat. Blot or skim any fat from the surface before serving.
  9. Pour sauce over cooked Spaghetti and serve



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