Vincent Price Spaghetti Alla Bolognese Spaghetti W Meat Sauce
Experience the timeless elegance of Italian cuisine with Vincent Price’s Spaghetti Alla Bolognese, a rich and hearty spaghetti with meat sauce recipe inspired by the legendary icon himself. This dish combines tender ground beef and pork with a medley of finely chopped vegetables, all simmered in a luscious tomato and red wine sauce for unparalleled depth of flavor. Infused with aromatic garlic, oregano, and a touch of creamy whole milk, this classic Bolognese is slowly simmered to perfection, creating a velvety sauce that clings beautifully to al dente spaghetti. Topped with freshly grated Parmesan cheese and a sprinkle of parsley, this recipe delivers an authentic, comforting taste of Italy. Perfect for family dinners or a special occasion, it pairs wonderfully with crusty bread and a bold red wine. Treat yourself to the culinary artistry of this slow-cooked masterpiece!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 1 pound Ground beef
- 0.5 pounds Ground pork
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 1 cup Red wine
- 1 cup Whole milk
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 1 pound Spaghetti
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped (for garnish)
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts.
Add the finely chopped onion, carrot, and celery to the pot. Sauté for 6-8 minutes until the vegetables are soft and fragrant, stirring occasionally.
Increase the heat to medium-high and add the ground beef and ground pork to the pot. Cook until browned, breaking up the meat into small pieces with a wooden spoon, about 8-10 minutes.
Stir in the minced garlic and cook for another minute until aromatic.
Add the tomato paste to the pot and stir well to coat the meat and vegetables. Cook for about 2-3 minutes to bring out its flavor.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for 3-5 minutes until mostly evaporated.
Add the canned crushed tomatoes, whole milk, and bay leaf to the pot. Stir everything together to combine.
Season the sauce with dried oregano, salt, and freshly ground black pepper. Reduce the heat to low, cover partially with a lid, and let the sauce simmer gently for 90 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the spaghetti and set aside.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed. Discard the bay leaf.
Serve the cooked spaghetti topped with generous ladles of the Bolognese sauce. Sprinkle with grated Parmesan cheese and fresh parsley for garnish.
Enjoy your Vincent Price-inspired Spaghetti Alla Bolognese with a side of crusty bread and a glass of red wine, if desired.
Nutrition Facts
Calories |
3717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 4755 mg | 207% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 65.1 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1404 mg | 108% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5956 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
