Description
Indulge in a comforting bowl of rich Bolognese tagliatelle, where a luscious sauce meets al dente pasta, creating a symphony of flavors that warms the heart.
Ingredients
Scale
- 1 lb tagliatelle (or fettuccine) pasta
- 1 lb ground beef (80/20 mix works best for flavor)
- 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 over medium heat. Add the finely diced onion, carrot, and celery. Cook for 6–8 minutes until tender.
- Stir in the minced garlic and let it cook for an additional minute.
- Introduce the ground beef, breaking it apart with your wooden spoon. Cook until browned, seasoning with salt and pepper.
- Pour in the whole milk and simmer until mostly evaporated, about 5 minutes.
- Add the wine and let it reduce for a few minutes.
- Stir in the tomato paste, crushed tomatoes, and beef broth.
- Lower the heat, cover, and let it simmer for 1 to 1.5 hours, stirring occasionally.
- Cook the tagliatelle in salted boiling water until al dente.
- Drain the pasta, reserving a splash of pasta water. Combine the pasta with the sauce, adding reserved pasta water as needed.
- Serve topped with freshly grated Parmesan and chopped parsley.
Notes
Make-ahead tip: The Bolognese can be made a day in advance for even richer flavor. Use an Instant Pot for quicker cooking if preferred.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg