Spaghetti with Beef Ragù and Melted Mozzarella

HEADNOTE
This is a disciplined, deeply satisfying pasta of slow-cooked meat sauce and supple cheese. The sweetness of onion, carrot, and celery gives the ragù its foundation, while tomato and basil keep it bright and composed. Finished with mozzarella, it should eat as a coherent whole: glossy, savory, and cleanly balanced.

RECIPE ESSENTIALS
Dish category: Pasta
Cuisine or origin: Italian-inspired
Course type: Main course
Yield: 1 serving
Serving size: 430 g
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Difficulty: Moderate

EQUIPMENT
Medium saucepan
Large sauté pan
Fine grater
Wooden spoon
Colander
Tongs

INGREDIENTS

Spaghetti

120 g spaghetti

Beef ragù

15 g olive oil

40 g onion, finely diced

25 g carrot, finely diced

20 g celery, finely diced

8 g garlic, finely minced

120 g ground beef

140 g tomato, finely chopped

2 g black pepper

4 g basil, torn

To finish

58 g mozzarella cheese, finely grated or thinly sliced

METHOD

1. Bring a medium saucepan of water to a full boil. Add the spaghetti and cook for 8 to 10 minutes, stirring once or twice, until just tender with a slight firmness at the center. Drain well and reserve briefly.

2. While the pasta cooks, warm the olive oil in a large sauté pan over medium heat. Add the onion, carrot, and celery, and cook for 6 to 8 minutes, stirring regularly, until softened and lightly sweet without taking color.

3. Add the garlic and cook for 30 seconds, just until fragrant. Add the ground beef and break it up thoroughly with a spoon. Cook for 5 to 7 minutes, stirring, until the meat loses its raw color and begins to sizzle in its own fat.

4. Add the tomato and black pepper. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce has reduced to a thick, cohesive ragù and the tomato has lost its raw edge.

5. Add the basil and stir through for 15 seconds. Add the drained spaghetti to the pan and toss over low heat for 1 minute, until the pasta is evenly coated and the sauce clings rather than pools.

6. Remove from the heat and fold in the mozzarella. Cover the pan for 1 minute, just until the cheese softens and begins to melt into the pasta without becoming fully stringy.

PLATING AND SERVING
Twirl the spaghetti into a warm shallow bowl, ensuring the ragù is evenly distributed through the strands. Spoon any remaining sauce over the center and finish with the melted mozzarella so the dish appears unified, glossy, and complete.

PROFESSIONAL NOTES
Reduce the ragù properly; a loose sauce will water the pasta and weaken the finish. Keep the mozzarella restrained so it enriches the dish without obscuring the meat and tomato. The final texture should be supple, not soupy, with the pasta holding the sauce in a clean sheen.