Pasta Bolognese
Directions
- 1In a Dutch oven over medium-high heat, add olive oil.
- 2Add ground beef and brown, breaking it up with a wooden spoon.
- 3Add finely chopped yellow onion, carrot, and celery. Season with salt.
- 4Cook until the meat starts to brown and the vegetables soften, about 5–7 minutes.
- 5Add garlic.
- 6Stir and scrape up the browned bits from the bottom of the pan.
- 7Add milk and stir. Cook until reduced, about 20 minutes, stirring occasionally to prevent burning.
- 8Add hand-crushed San Marzano tomatoes and a dried bay leaf.
- 9Add half of the Parmigiano-Reggiano rind and season with salt. Simmer for 2 hours, stirring every 15–20 minutes.
- 10Cook pasta in generously salted water.
- 11Warm the Bolognese sauce in a pan.
- 12Add the cooked pasta to the sauce and toss to coat. Add a little pasta water and olive oil to loosen the sauce.
- 13Grate fresh Parmigiano-Regiano over the pasta and toss. Serve immediately.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion
- 1 medium carrot
- 2 stalks celery
- 2 pinches kosher salt
- 2 cloves garlic
- 1 quarter cup tomato paste
- 1 can whole peeled tomatoes
- 1 cup whole milk
- 1 cup dry red wine
- 1 dried bay leaf
- 1 half Parmigiano-Reggiano rind
- 2 bunches tagliatelle pasta
- 1 good amount olive oil
- 1 Parmigiano-Reggiano cheese
Equipment
Dutch ovenwooden spoonfood processor or knifebowllarge pottongsgrater