Slow-Simmered Beef Bolognese with Tagliatelle
2 h 30 min · Medium
#comfort#italian#meal-prep#weekend
The Sunday sauce worth clearing your afternoon for: beef simmered low and slow with wine, tomato and a classic soffritto until it turns deep, rich and glossy. Ladle it over ribbons of tagliatelle and let the leftovers taste even better tomorrow.
Ingredientsfor 4 portions
- 20 g Olive Oil
- 500 g 80% Lean Ground Beef, Raw
- 100 g Yellow Onion, finely diced
- 100 g Carrots, finely diced
- 80 g Celery, finely diced
- 10 g Garlic, minced
- 800 g Tomatoes, Canned, Drained
- 60 g Tomato Paste
- 150 ml Red Wine
- 200 ml Beef Bone Broth
- 100 ml Whole Milk
- 320 g Tagliatelle
- 60 g Parmesan Cheese, grated, for serving
Steps
- Finely dice the onion, carrot and celery, and mince the garlic — this classic soffritto trio is the flavor base of a proper bolognese.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat and sauté the onion, carrot and celery for 6-8 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Turn the heat up to medium-high, add the ground beef, and break it apart with a wooden spoon, browning for 6-8 minutes until no longer pink.
- Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
- Pour in the red wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot, until the wine has mostly evaporated.
- Add the canned tomatoes and beef broth, stir well, and bring to a gentle simmer.
- Partially cover and simmer very gently for 1.5-2 hours, stirring occasionally, until the sauce is thick and deeply flavored. Stir in the milk during the last 10 minutes to mellow the acidity.
- About 15 minutes before the sauce is ready, cook the tagliatelle in a large pot of salted boiling water until al dente, then drain.
- Toss the pasta through the sauce and serve hot, topped with grated parmesan.
