Hearty Spaghetti Sauce

The surprise in this spaghetti sauce is the milk. After browning the ground beef with a mirepoix of garlic, onions, celery, and carrots, a full cup of milk goes in and simmers covered for 20 minutes before any tomatoes are added. This is a technique borrowed from classic Bolognese: the milk tenderizes the meat and rounds out the acidity of the tomatoes that come later.

Three cups of chopped garlic is a serious amount of garlic, and it mellows beautifully over the long cook into a sweet, savory base that permeates the entire sauce. Combined with the carrots and celery, you get a sauce with real vegetable depth hiding behind the meat and tomatoes.

An hour of uncovered simmering after the tomatoes go in reduces everything into a thick, concentrated sauce that clings to pasta. Basil, oregano, parsley, and a touch of hot chili pepper keep the seasoning classic Italian.

Chef Tips

• Cook the vegetables until fully tender before adding the meat. Eight minutes gives them time to sweeten and soften
• Don’t skip the milk step. Simmering the meat in milk before adding acid (tomatoes) makes the sauce noticeably smoother and less sharp
• Break up the canned tomatoes by hand or with a wooden spoon as you add them for a chunky, rustic texture
• Simmer uncovered for the full hour. This is when the sauce thickens and the flavors concentrate

Variations

• Use a blend of ground beef and Italian sausage for a spicier, more complex sauce
• Add a splash of red wine with the tomatoes for deeper flavor
• Stir in a tablespoon of tomato paste with the tomatoes for an even thicker, more concentrated sauce