Tagliatelle Bolognese Recipe
A meaty, rich bolognese sauce tossed over tagliatelle pasta and served with fresh basil and parmesan reggiano.
Ingredients
- 2 medium yellow onions peeled and quartered
- 2 medium carrots peeled and quartered
- 2 large celery sticks washed and quartered
- 2 garlic cloves minced
- olive oil as needed
- 2 lbs ground beef or a mixture of beef and pork
- 1 cup beef or chicken stock
- 3/4 cup milk
- 1 can tomato paste
- 1 can whole tomatoes
- 1-1/2 tsp kosher salt
- 3/4 tsp freshly ground pepper
- fresh basil to serve
- grated parmesan reggiano to serve
Instructions
- In a large, high capacity food processor, toss onions, carrots and celery chunks. Process until finely chopped.
- In a large (4 qt) stovetop pot, add a glug of olive oil and heat over medium-high for a minute or two. Add in the chopped veggies and garlic and let cook for 5-7 minutes, stirring occasionally.
- Add ground beef (breaking into small pieces with a wooden spoon) and brown. This will take 6-8 minutes.
- Throw the canned tomatoes into the food processor and quickly blitz until no chunks remain.
- Into the stovetop pot, stir in broth (beef or chicken), milk, tomato paste, and the whole tomatoes that have been blitzed.
- Add salt and pepper and let simmer for one hour to an hour and a half. The sauce will transform and thicken into a rich, flavor-packed, pasta-ready sauce.
Notes
I try to use extra lean ground beef and therefore don't find it necessary to drain off any excess fat after browning. However, if you are using medium ground beef, you might want to add this step in.