Description
This classic Pasta Bolognese recipe features a rich, flavorful meat sauce simmered to perfection with fresh vegetables, herbs, and tomatoes, served over tender tagliatelle pasta. It’s a comforting Italian staple that’s perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 celery sticks, small diced
- 2 carrot sticks, peeled and small diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup whole milk
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon oregano
- ¼ teaspoon nutmeg
- 16 ounces tagliatelle pasta (or any pasta of choice)
- Chopped parsley for serving
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare the Vegetables: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onions, celery, carrots, and minced garlic. Sauté the vegetables for a few minutes until they soften and become fragrant.
- Cook the Ground Beef: Add the lean ground beef to the pot and season with salt and black pepper. Break up the beef with a spoon and cook until it is browned and crumbled, stirring occasionally to ensure even cooking.
- Simmer with Milk: Pour in the whole milk and let it simmer uncovered. Stir occasionally and allow the milk to mostly evaporate over approximately 10 minutes. This step helps tenderize the beef and adds richness to the sauce.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, bay leaf, oregano, and nutmeg. Combine well, then bring the mixture to a boil. Reduce heat to low and simmer uncovered for at least 30 minutes, preferably 1 to 2 hours for deeper flavor. Stir occasionally to prevent sticking. Remove from heat and discard the bay leaf before serving.
- Cook Pasta and Serve: Bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to package instructions until al dente. Drain and divide the pasta into serving bowls. Spoon the hot Bolognese sauce over the pasta. Garnish with freshly chopped parsley and grated Parmesan cheese, if desired.
Notes
- Simmering the sauce longer (up to 2 hours) enhances the flavors and tenderness.
- Using whole milk helps to tenderize the meat and adds creaminess to the sauce.
- Feel free to substitute the tagliatelle with any pasta type like spaghetti, fettuccine, or pappardelle.
- For a richer flavor, you can add a splash of red wine when cooking the beef, though this is optional.
- Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
