Get the Recipe: Spaghetti Bolognese


  • 1/4 cup olive oil
  • 1 Spanish onion, finely chopped
  • 4 stalks celery, finely chopped
  • 4 carrots, finely chopped
  • 7 cloves garlic, peeled & finely chopped
  • 1 pound ground pork
  • 2 pounds ground beef
  • 1/4 pound prosciutto, chopped
  • 6 ounce can tomato paste
  • 1 14 ounce can San Marzano tomatoes
  • 1 cup whole milk
  • 1 whole star anise
  • 2 anchovies, optional
  • 2 sprigs fresh thyme
  • 1 cup red wine
  • 1 pound spaghetti
  • Parmigiano-Reggiano
  • salt and pepper, to taste


  • Heat the oil over medium heat in a 6 to 8 quart pot, until hot. Add the onion, celery, carrots, and 6 garlic cloves; cook for 5 to 10 minutes.
  • Add the pork, beef, and prosciutto. Increase to high heat, crumbling the meat into tiny pieces with the edge of a wooden spoon, until all the meat is browned. Stir in the tomato paste, tomatoes, milk, star anise, anchovies, thyme, and wine. Simmer for 90 minutes.
  • Check consistency of sauce. If it’s too thick, add ¼ cup water to thin it out.
  • Add 1 minced garlic clove to sauce and stir. Season with salt and pepper if needed.
  • Cook spaghetti for one minute less than the box directs. Drain in a colander and transfer back into pasta pan.
  • Add 3 cups of the meat sauce to the cooked pasta and toss to coat noodles. Serve with Parmigiano-Reggiano and garnish with chopped basil.