Pasta Bolognese
A comforting and satisfying pasta dish featuring a rich, meaty sauce simmered with fresh vegetables, served over your favorite long pasta.
Equipment
- Large Pot
- Heavy-bottomed pot
Ingredients
- 1 Tbsp. olive oil
- 1 piece onion diced
- 3 sticks celery small diced
- 2 sticks carrot peeled and small diced
- 2 cloves garlic minced
- 1 lb. lean ground beef
- ½ tsp. salt
- ½ tsp. black pepper
- 1 cup whole milk
- 1 can crushed tomatoes (28 ounces)
- 2 Tbsp. tomato paste
- 1 piece bay leaf
- 1 tsp. oregano
- ¼ tsp. nutmeg
- 16 oz. Tagliatelle pasta or any pasta of choice
- Chopped parsley for serving
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, celery, carrots, and minced garlic. Sauté for several minutes until softened.
- Add ground beef, seasoning with salt and black pepper. Break the meat apart as it cooks until browned.
- Pour in the milk and let it simmer gently for about 10 minutes until mostly reduced.
- Add crushed tomatoes, tomato paste, bay leaf, oregano, and nutmeg. Stir to combine and bring to a boil, then reduce to low and simmer uncovered for at least 30 minutes.
- When the sauce is ready, discard the bay leaf. In a separate pot, bring salted water to a boil and cook pasta until al dente.
- Drain the pasta and divide it among bowls. Spoon the Bolognese sauce generously over the pasta and garnish with chopped parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.