Bolognese Meat Sauce with Tagliatelle
$154.58 Cooking Fee
Serving Size: 8 ounces
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Place the oil, butter, and onion in a large pot set over medium heat. Saute onion for several minutes, then add the celery and carrot, cooking for an additional 2 minutes.
- Add ground beef, salt and pepper, cooking until beef is not longer pink.
- Add milk and nutmeg; simmer for 15 minutes or until milk has mostly evaporated.
- Add wine and simmer until evaporated another 15 minutes.
- Add the tomatoes, turn up the heat and when it begins to boil, turn down to a simmer.
- Cook, uncovered for 3 hours, adding water, ½ cup at a time to prevent sauce from burning.
- Cook pasta according to package directions. Toss meat sauce with pasta and serve with parmesan cheese on the side.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook210
Passive0
Total Time3 hours hours 55 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 20 ounce dry tagliatelle pasta
- 1 cup grated Parmesan cheese
For the meat sauce:
- 2 tablespoon avocado oil
- 6 tablespoon butter
- 1 cup onion chopped
- 1 1/3 cup celery chopped
- 1 1/3 cup carrot chopped
- 1 ½ pound 85% ground beef
- 2 teaspoon Kosher salt more or less to taste
- 1 teaspoon freshly ground black pepper more or less to taste
- ¼ teaspoon ground nutmeg
- 2 cup whole milk
- 2 cup dry white wine
- 28 ounce canned Italian plum tomatoes
Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.
Nutrition
Calories: 582kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 900mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg
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