Main Courseby RobinImported from YouTube
Bolognese
A rich and savory classic Italian meat sauce, slow-simmered with aromatic vegetables, milk, and wine, served over tagliatelle pasta.
Main Courseby RobinImported from YouTube
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.
200gYellow onion
100gCarrot
100gCelery
4 cloveGarlicFinely chop 200g yellow onion, 100g carrot, and 100g celery. Mince 4 clove garlic.
4 tbspOlive oil
500gGround beefHeat a Dutch oven over medium-high heat and add 4 tbsp olive oil. Add 500g ground beef to the hot oil and break it up with a wooden spoon until fine, browning the meat for 4–5 minutes without cooking it fully through.
Yellow onionCarrotCelery
2 tspSaltGarlicAdd the chopped Yellow onion, Carrot, and Celery to the pot and season with 2 tsp salt. Stir well and cook for 6–8 minutes until the meat browns further and the vegetables soften, scraping any bits sticking to the bottom. Add the minced Garlic and stir and cook for 2 more minutes, being careful not to burn the garlic.
8 tbspTomato pasteClear a section of the pot and add 8 tbsp tomato paste. Toast it directly in the pot with some oil and heat for 2–3 minutes until its color deepens and natural sweetness comes out, then mix the toasted Tomato paste back into the meat and vegetables, scraping up any fond from the bottom of the pan.
240mlMilk
240mlDry red wine
800gTomatoesDeglaze the pot with 240ml milk, stirring well to scrape up all the fond, and let the Milk reduce for 5–7 minutes until it is almost completely evaporated, stirring occasionally to prevent scorching. Add 240ml dry red wine, stir well, and let the Dry red wine reduce for 5–7 minutes until almost completely evaporated. Meanwhile, hand-crush 800g tomatoes.
SaltTomatoes
2Bay leaf
2Parmesan rindAdd the hand-crushed Tomatoes, nestle in 2 bay leaf and 2 parmesan rind, and season with a little more Salt. Let the sauce simmer for about 20 minutes, stirring every 5 minutes to prevent burning, until reduced and thick. Meanwhile, bring a large pot of generously salted water to a boil for the pasta.
Bay leafParmesan rind
320gTagliatelle pastaRemove the Bay leaf and Parmesan rind from the sauce, then taste and adjust seasoning as needed. Cook 320g tagliatelle pasta in the generously salted boiling water for 8–10 minutes until al dente.
Olive oilTagliatelle pasta
60gParmesanWarm up the Bolognese sauce in a separate pan, adding a ladleful of pasta water to loosen it and a drizzle of Olive oil. Transfer the cooked Tagliatelle pasta directly from the boiling water to the pan with the sauce using tongs and toss vigorously until every strand is coated, adding more pasta water if needed for desired consistency. Turn off the heat, grate 60g parmesan directly over the pasta and toss again, then serve immediately in a bowl, creating a nest with tongs and showering with more grated Parmesan.