Pasta Bolognese

1h 40m
Serves 2
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Directions

  1. 1In a Dutch oven over medium-high heat, add olive oil.
  2. 2Add ground beef and brown, breaking it up with a wooden spoon.
  3. 3Add finely chopped yellow onion, carrot, and celery. Season with salt.
  4. 4Cook until the meat starts to brown and the vegetables soften, about 5–7 minutes.
  5. 5Add garlic.
  6. 6Stir and scrape up the browned bits from the bottom of the pan.
  7. 7Add milk and stir. Cook until reduced, about 20 minutes, stirring occasionally to prevent burning.
  8. 8Add hand-crushed San Marzano tomatoes and a dried bay leaf.
  9. 9Add half of the Parmigiano-Reggiano rind and season with salt. Simmer for 2 hours, stirring every 15–20 minutes.
  10. 10Cook pasta in generously salted water.
  11. 11Warm the Bolognese sauce in a pan.
  12. 12Add the cooked pasta to the sauce and toss to coat. Add a little pasta water and olive oil to loosen the sauce.
  13. 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

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