Bolognese Meat Sauce with Tagliatelle

Serving Size: 10

This classic meatsauce recipe is adapted from Marcella Hazan's "Essentials of Classic Italian Cooking" Please note that this recipe requires a considerable amouont of time to achieve the most flavorful results, so please plan accordingly.

Recipe by:

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook210

Passive0

Total Time3 55

Recipe Serving Size10

Cooking Tools Required

5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

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

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.

Reheating Instructions

Heat in the microwave on medium-high power until heated through.

Nutrition