Description
A rich and creamy Bolognese sauce enveloping tender tagliatelle, perfect for any occasion.
Ingredients
Scale
- 1 lb tagliatelle (or fettuccine)
- 1 lb ground beef (80/20 mix)
- 1 medium yellow onion, finely diced
- 1 large carrot, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1/2 cup whole milk
- 1/2 cup dry white or red wine
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth (plus more if needed)
- 2 tbsp olive oil
- Salt and freshly cracked black pepper, to taste
- Toppings: Freshly grated Parmesan cheese and finely chopped parsley
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery, cooking until soft and translucent, about 6-8 minutes. Stir in the minced garlic.
- Brown the ground beef, breaking it apart with a wooden spoon until browned. Season with salt and pepper.
- Simmer with the milk until nearly evaporated, about 5 minutes.
- Add the wine and let it simmer down until mostly evaporated.
- Stir in the tomato paste, crushed tomatoes, and beef broth. Reduce heat to low, cover, and let simmer for 1 to 1.5 hours.
- Cook the tagliatelle in salted boiling water until al dente, about 2-3 minutes less than package instructions.
- Combine the pasta with the Bolognese sauce, adding reserved pasta water as needed.
- Serve garnished with fresh parsley and grated Parmesan cheese.
Notes
Make-ahead tip: Bolognese tastes even better the next day. Store in the fridge and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Bolognese, Tagliatelle, Pasta, Italian, Comfort Food