Description
This classic Pasta Bolognese recipe features a rich and hearty ground beef sauce simmered with aromatic vegetables, tomatoes, and milk, served over tender tagliatelle pasta. Perfect for a comforting meal, this one-pot sauce is simple to prepare and full of delicious, savory flavors.
Ingredients
Scale
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
- 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 oregano
- ¼ teaspoon nutmeg
Pasta and Garnish
- 16 ounces Tagliatelle pasta (or any pasta of choice)
- Chopped parsley (for serving)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare 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 about 5 minutes until the vegetables are softened but not browned.
- Cook the Ground Beef: Add the lean ground beef to the pot and season with salt and black pepper. Use a spoon to break up the beef into small pieces. Cook, stirring occasionally, until the beef is browned and no longer pink, about 7-8 minutes.
- Add Milk and Simmer: Pour in the whole milk and let it simmer gently, stirring occasionally. Continue cooking until most of the milk has evaporated, which helps tenderize the beef. This process takes about 10 minutes.
- Incorporate Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, bay leaf, oregano, and nutmeg to the pot. Mix well to combine all ingredients. Bring the sauce to a boil and then reduce heat to low to simmer uncovered.
- Simmer the Sauce: Allow the sauce to simmer gently for at least 30 minutes to develop flavors, but preferably for 1 to 2 hours for maximum richness. Stir occasionally. Before serving, remove and discard the bay leaf.
- Cook the Pasta: When ready to serve, bring a large pot of salted water to boil. Add the tagliatelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta well.
- Serve: Divide the cooked pasta among individual bowls. Spoon generous amounts of the Bolognese sauce over the pasta. Garnish with freshly chopped parsley and grated Parmesan cheese if desired. Serve hot.
Notes
- This recipe is simple yet flavorful, combining aromatic vegetables with tender ground beef for a hearty sauce.
- Simmer the sauce longer (up to 2 hours) for a deeper, richer flavor.
- You can use any long pasta like fettuccine, pappardelle, or spaghetti if tagliatelle is unavailable.
- Whole milk tenderizes the beef and creates a mellow, smooth sauce—avoid skipping it.
- Parmesan cheese adds a nice salty finish but can be omitted to keep it lighter.
- Leftover sauce freezes well and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 369 kcal
- Sugar: 4 g
- Sodium: 251 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 88 mg
