Pasta Bolognese
1 hr 20 min8 servings
A slow-simmered meat sauce of ground beef, vegetables, tomatoes and milk, served over tagliatelle.
| prepBring a large pot of salted water to a boil (for pasta, when ready to serve) | |||||
| 15 ml olive oil | Sauté soffritto, 10 min | Add beef, season, cook 5 min | Add milk, simmer 10 min | Add tomato sauce, simmer 30–60 min, remove bay leaf | Cook pasta, plate with sauce & parsley |
| 1 onion, diced | |||||
| 3 celery sticks, small diced | |||||
| 2 carrot sticks, peeled and small diced | |||||
| 2 garlic cloves, minced | |||||
| 450 g lean ground beef | |||||
| 1 teaspoon salt | |||||
| 1/2 teaspoon black pepper | |||||
| 240 ml whole milk | |||||
| 1 (28-ounce / 800 g) can crushed tomatoes | |||||
| 30 g tomato paste | |||||
| 1 bay leaf | |||||
| 2 teaspoons oregano | |||||
| 1/4 teaspoon nutmeg | |||||
| 450 g tagliatelle pasta | |||||
| Chopped parsley (for serving) | |||||
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