This dish was a favorite of the stars! You can really taste the fresh vegetables in the Bolognese sauce.
Serves 6
¼ cup plus 1½ tsp. unsalted butter, softened
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 lb. top sirloin, ground and very lean
1 cup Burgundy wine
4 cups beef stock
2 cups tomato purée
1 lb. dry spaghetti
sea salt
grated Parmesan cheese
1. In a Dutch oven over medium heat, melt ¼ cup of the butter and add the onion, carrot, and celery. Stirring occasionally, cook until softened, about 4 to 5 minutes. Add the beef and sauté for a few minutes until no longer pink. Add the wine, lower the heat, and simmer for 10 to 15 minutes.
2. Add the beef stock and 1 cup of the tomato purée and simmer uncovered for 1½ hours, until thickened.
3. Meanwhile, in a large skillet, melt the remaining 1½ tsp. butter and the remaining 1 cup tomato purée. Heat thoroughly.
4. Bring a large pot of salted water to a boil over medium-high heat. Add the spaghetti and cook according to the package directions, until al dente. Drain.
5. Add the spaghetti to the skillet with the butter and tomato purée and turn to coat the pasta. Then add the sauce to the pasta and turn again to coat.
6. Serve on a platter, topped with the grated Parmesan cheese.