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.
Yellow onion
Carrot
Celery
Garlic
TomatoesMise en Place: Finely chop Yellow onion, Carrot, and Celery. Mince Garlic. Hand-crush Tomatoes.
4 tbspOlive oilHeat a Dutch oven over medium-high heat. Add 4 tbsp olive oil.
500gGround beefAdd 500g ground beef to the hot oil. Break it up with a wooden spoon until fine, browning the meat without cooking it fully through.
200gYellow onion100gCarrot100gCeleryAdd 200g yellow onion, 100g carrot, and 100g celery to the pot.
2 tspSaltSeason with 2 tsp 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.
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 until its color deepens and natural sweetness comes out.
Tomato pasteMix the toasted Tomato paste back into the meat and vegetables, scraping up any fond from the bottom of the pan.
240mlMilkDeglaze the pot with 240ml milk. Stir well, scraping up all the fond.
MilkLet the Milk reduce until it is almost completely evaporated, stirring occasionally to prevent scorching.
240mlDry red wineAdd 240ml dry red wine. Stir well.
Dry red wineLet the Dry red wine reduce until almost completely evaporated.
800gTomatoes
2Bay leaf
2Parmesan rindSaltAdd 800g tomatoes. Nestle in 2 bay leaf and 2 parmesan rind. 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.
Bay leafParmesan rindRemove the Bay leaf and Parmesan rind. Taste and adjust seasoning as needed.
320gTagliatelle pastaCook 320g tagliatelle pasta in generously salted boiling water until al dente.
Olive oilWarm up the Bolognese sauce in a separate pan. Add a ladleful of pasta water to loosen it and a drizzle of Olive oil.
Tagliatelle 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.
ParmesanTurn off the heat. Grate Parmesan directly over the pasta and toss again.
ParmesanServe immediately in a bowl, creating a nest with tongs. Shower with more grated Parmesan.