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classic beef bolognese

classic beef bolognese


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  • Author: Sep Esmaili Campos

Ingredients

Scale
  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter
  • 1 ½  cups yellow onion, finely diced (about ½ onion)
  • ¾ cup celery, finely diced (2 stalks)
  • ¾ cup carrot, finely diced (2 carrots)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound 85% lean ground beef
  • ½ cup dry white wine (such as sauvignon blanc)
  • 1 28-ounce can crushed tomatoes (use San Marzano tomatoes that you crush by hand for best results)
  • ⅛ teaspoon ground nutmeg
  • 1 cup whole milk
  • Parmesan cheese, grated for garnish
  • 1 pound tagliatelle or thick pasta of choice

Instructions

  1. In a large nonstick pot or shallow dutch oven, heat the oil and butter over medium heat until the butter has melted.
  2. Add the diced onion, celery, carrot and ½ teaspoon salt and ¼ teaspoon pepper.
  3. Cook the vegetables, stirring occasionally with a wooden spoon, until the onions are translucent and the vegetables are soft, 10-15 minutes. Lower the heat if the vegetables are browning too quickly.
  4. Add the ground beef, increase the heat to medium high, and use a wooden spoon to break the meat up into little pieces. Cook the beef, stirring occasionally, until the meat has browned and any liquid has evaporated, 8-10 minutes.
  5. Deglaze the bottom of the pot with the white wine, using a wooden spoon to scrape up any brown bits of food from the bottom of the pot. Continue to cook until the wine has fully evaporated.
  6. Add the tomatoes and nutmeg to the beef. Stir to combine.
  7. Add the milk and stir to fully combine and bring to a gently bubble, about 5 minutes.
  8. Lower the heat to the lowest setting and allow the bolognese to simmer gently, uncovered, for 2-4 hours for best results or at least 1 hour if you’re crunched for time.
  9. Stir the sauce every 30 minutes to make sure it’s not burning. Add a splash of water any time the sauce becomes too dry and is starting to burn.
  10. Cook thick noodles of choice and toss to combine.
  11. Serve with lots of fresh grated parmesan cheese.