Main Course
Bolognese
A rich and savory classic Italian meat sauce, slow-simmered with aromatic vegetables, milk, and wine, served over tagliatelle pasta.
Main Course
A rich and savory classic Italian meat sauce, slow-simmered with aromatic vegetables, milk, and wine, served over tagliatelle pasta.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
200 gYellow onion
100 gCarrot
100 gCelery
4 cloveGarlic
800 gCanned whole tomatoesMise en Place: Finely chop yellow onion, carrot, and celery. Mince garlic. Hand-crush canned whole tomatoes.
60 mlExtra-virgin olive oilHeat a Dutch oven over medium-high heat. Add 60 ml extra-virgin olive oil.
500 gGround beefAdd 500 g ground beef to the hot oil. Break it up with a wooden spoon until fine, browning the meat without cooking it fully through.
200 gYellow onion100 gCarrot100 gCeleryAdd 200 g yellow onion, 100 g carrot, and 100 g celery to the pot.
10 mlKosher saltSeason with 10 ml kosher salt. Stir well and cook until the meat browns further and the vegetables soften, scraping any bits sticking to the bottom.
4 cloveGarlicAdd 4 clove garlic. Stir and cook for a couple more minutes, being careful not to burn the garlic.
120 mlTomato pasteClear a section of the pot and add 120 ml tomato paste. Toast it directly in the pot with some oil and heat until its color deepens and natural sweetness comes out.
120 mlTomato pasteMix the toasted tomato paste back into the meat and vegetables, scraping up any fond from the bottom of the pan.
240 mlWhole milkDeglaze the pot with 240 ml whole milk. Stir well, scraping up all the fond.
240 mlWhole milkLet the whole milk reduce until it is almost completely evaporated, stirring occasionally to prevent scorching.
240 mlDry red wineAdd 240 ml dry red wine. Stir well.
240 mlDry red wineLet the dry red wine reduce until almost completely evaporated.
800 gCanned whole tomatoes
2Dried bay leaf
2Parmesan rind10 mlKosher saltAdd 800 g canned whole tomatoes. Nestle in 2 dried bay leaf and 2 parmesan rind. Season with a little more kosher salt.
Let the sauce simmer for about 20 minutes, stirring every 5 minutes to prevent burning, until reduced and thick.
2Dried bay leaf2Parmesan rindRemove the dried bay leaf and parmesan rind. Taste and adjust seasoning as needed.
320 gTagliatelle pastaCook 320 g tagliatelle pasta in generously salted boiling water until al dente.
60 mlExtra-virgin olive oilWarm up the Bolognese sauce in a separate pan. Add a ladleful of pasta water to loosen it and a drizzle of extra-virgin olive oil.
320 gTagliatelle pastaTransfer the cooked tagliatelle pasta directly from the boiling water to the pan with the sauce using tongs. Toss vigorously until every strand is coated, adding more pasta water if needed for desired consistency.
60 gParmesanTurn off the heat. Grate parmesan directly over the pasta and toss again.
60 gParmesanServe immediately in a bowl, creating a nest with tongs. Shower with more grated parmesan.