Tagiatelle bolognese
Prepare tagliatelle bolognese with a rich meat sauce using ground beef, vegetables, and tomatoes, simmered to perfection and served over fresh pasta.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Beef | 500 | Grams |
| Onion | 1 | Count |
| Carrot | 1 | Count |
| Celery Stalk | 1 | Count |
| Garlic | 2 | Clove |
| Canned Tomatoes | 800 | Grams |
| Tomato Paste | 2 | Tbsp |
| Whole Milk | 250 | Milliliters |
| Red Wine | 125 | Milliliters |
| Olive Oil | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Tagliatelle Pasta | 500 | Grams |
| Parmesan Cheese | 100 | Grams |
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Increase heat to medium-high and add ground beef. Cook until browned, breaking it up with a spoon, about 8 minutes.
- Pour in red wine and let it simmer until mostly evaporated, about 5 minutes.
- Stir in crushed tomatoes, tomato paste, salt, and black pepper. Reduce heat to low and let it simmer uncovered for 1.5 to 2 hours, stirring occasionally.
- Add whole milk to the sauce and stir well. Simmer for another 30 minutes.
- Cook tagliatelle pasta according to package instructions. Drain and set aside.
- Serve the bolognese sauce over the cooked tagliatelle pasta and top with grated parmesan cheese.
Kitchen equipment
Large PotGrater