Pasta alla Bolognese (Italian Beef Bolognese)

Pasta alla Bolognese (Italian Beef Bolognese)

Ingredients

• 14 oz (400 g) tagliatelle or pappardelle
• 1 lb (450 g) lean ground beef
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 cup beef broth
• ½ cup whole milk
• 1 tsp dried oregano
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• ¾ cup freshly grated Parmigiano-Reggiano
• Fresh basil or parsley, chopped
• ½ cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente. Reserve ½ cup of the pasta water before draining.
2. Heat the olive oil and butter in a large skillet or Dutch oven over medium heat.
3. Add the onion, carrot, and celery. Cook for 6–8 minutes until softened.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add the ground beef and cook for 6–8 minutes, breaking it apart until browned.
6. Stir in the tomato paste and cook for 2 minutes.
7. Add the crushed tomatoes, beef broth, oregano, bay leaves, salt, and black pepper. Simmer gently for 30 minutes, stirring occasionally.
8. Stir in the milk and cook for another 5 minutes to create a rich, smooth sauce. Remove the bay leaves.
9. Toss the cooked pasta with the Bolognese sauce, adding a splash of reserved pasta water if needed.
10. Serve topped with freshly grated Parmigiano-Reggiano and chopped basil or parsley.

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Servings

4 servings