Description
This classic Pasta Bolognese recipe features a rich, slow-simmered meat sauce made with lean ground beef, aromatic vegetables, milk, and crushed tomatoes, served over perfectly cooked tagliatelle pasta. A comforting and hearty Italian favorite that is perfect for family dinners and weeknight meals.
Ingredients
Sauce Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 celery sticks, small diced
- 2 carrot sticks, peeled and small diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup whole milk
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons oregano
Pasta & Garnish
- 16 ounces Tagliatelle pasta (or any pasta of choice)
- Chopped parsley, for serving
- Grated Parmesan cheese, optional
Instructions
- Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onions, celery, carrots, and minced garlic. Sauté for 10 minutes until the vegetables soften and become fragrant.
- Brown the Beef: Add the lean ground beef to the pot. Season with salt and black pepper. Break up the meat using a spoon and cook for about 5 minutes, stirring occasionally, until the beef is browned and crumbled evenly.
- Simmer with Milk: Pour in the whole milk and allow it to simmer gently for 10 minutes, stirring occasionally. This process helps tenderize the beef and adds richness to the sauce as the milk mostly evaporates.
- Add Tomatoes and Seasoning: Stir in the crushed tomatoes, tomato paste, bay leaf, and oregano. Mix well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for at least 30 minutes, or up to 1 hour for deeper flavor. Stir occasionally. Remove the bay leaf before serving.
- Cook the Pasta: When ready to serve, bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook according to package instructions until al dente. Drain well.
- Serve: Divide the cooked pasta into individual bowls, spoon generous amounts of Bolognese sauce over the top, and garnish with freshly chopped parsley and grated Parmesan cheese if desired. Enjoy immediately.
Notes
- For a richer sauce, you can simmer the Bolognese for up to an hour to deepen the flavors.
- Substitute ground beef with ground turkey or pork for variation.
- Use any pasta of choice—tagliatelle is traditional, but fettuccine or pappardelle work well too.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
- Add a splash of red wine with the tomatoes for an authentic twist.
