From: feelgoodfoodie.net
Prep Time: 15 minutes
Cook Time: 45–120 minutes
Total Time: 1–2 hours
Servings: 4–6
A timeless Italian classic, comforting and full of flavor. This Pasta Bolognese is made with a traditional vegetable soffritto, lean ground beef, and a slow simmer that creates a rich, well-balanced sauce, perfect with tagliatelle or your favorite pasta shape.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely diced
- 3 celery stalks, finely diced
- 2 carrots, peeled and finely diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup whole milk
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried oregano
- ¼ teaspoon ground nutmeg
- 16 ounces tagliatelle (or pasta of choice)
- Chopped fresh parsley, for serving
- Grated Parmesan cheese, optional
Instructions
- Prepare the soffritto: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, celery, carrots, and garlic. Sauté for a few minutes until the vegetables soften.
- Cook the beef: Add the ground beef, salt, and pepper. Break it up with a wooden spoon and cook until browned.
- Add the milk: Pour in the milk and let it gently simmer, stirring occasionally, until mostly evaporated (about 10 minutes). This helps tenderize the meat.
- Finish the sauce: Add crushed tomatoes, tomato paste, bay leaf, oregano, and nutmeg. Stir to combine, bring to a boil, then reduce heat and simmer uncovered for at least 30 minutes, preferably 1–2 hours for deeper flavor. Remove and discard the bay leaf.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta al dente according to package instructions.
- Serve: Divide pasta among plates, spoon the Bolognese sauce over the top, and garnish with chopped parsley and Parmesan, if desired.
Equipment
- Sharp knife
- Cutting board
- Large heavy-bottomed pot
- Wooden spoon
Notes
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.
- Freezing: Freeze the sauce only (without pasta) for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make ahead: The sauce can be made up to 3 days in advance; cook the pasta just before serving.
Slow-simmered, comforting, and made to be shared this Pasta Bolognese brings a taste of Italian tradition to the table, one bowl at a time. 🍝
