Bolognese with a Golden Yolk
A rich beef and pancetta bolognese gets an extra dose of silkiness from a raw egg yolk nestled on top of each portion at the table.
A classic soffritto of onion, carrot, and celery cooked down slowly before the meat goes in builds a deeper sweetness in this bolognese than a quick saute would. A splash of wine and a finish of milk round out the sauce so it clings to the noodles instead of pooling. Top each bowl with a raw yolk and let it melt into the sauce as you eat.
Ingredients
Method
Tap a number to mark a step doneHeat a large pot over medium heat and cook the pancetta until the fat renders, about 4 minutes, then add the onion, carrot, and celery and cook until softened, about 8 minutes.
Add the ground beef and garlic, breaking up the meat, and cook until browned, about 8 minutes.
Pour in the red wine and simmer for 2 minutes until it mostly evaporates, then stir in the crushed tomatoes, tomato paste, and salt.
Reduce the heat to low and simmer the sauce uncovered for 45 minutes, stirring occasionally, until thick and deeply flavored.
Stir in the whole milk during the last 5 minutes of cooking to mellow the acidity of the tomatoes.
Meanwhile, cook the spaghetti in salted boiling water until just shy of al dente, reserving a cup of the cooking water before draining.
Toss the drained spaghetti with the bolognese sauce, loosening with a splash of the reserved pasta water if it looks too thick.
Divide among bowls, top each with a raw egg yolk in the center, and finish with shaved parmesan.
Kitchen note
Use the freshest eggs available for the raw yolk topping and let diners stir it in themselves right before the first bite for the richest texture.
