Classic Bolognese Sauce with Ground Beef and Tomatoes Recipe

Ingredients

• 2 Tbsp extra virgin olive oil
• 2 Tbsp unsalted butter, plus 2 Tbsp more to toss pasta
• 1 1/2 cups chopped onion (from 1 medium onion)
• 1 celery stalk, finely chopped
• 1 medium carrot, peeled and shredded
• 3 garlic cloves, minced
• 1 lb ground beef (20% fat or mixture of beef and pork)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1 cup dry white wine or red wine
• 28 oz canned crushed tomatoes
• 1 1/2 cups hot water, plus more as needed
• 2 Tbsp double-concentrated tomato paste or 4 Tbsp regular tomato paste
• 1/4 cup parsley, finely chopped (or fresh basil), plus more to serve
• 1/2 cup whole milk
• Pappardelle or tagliatelle pasta
• Parmesan cheese, to serve

Instructions

1. 1

   Sauté Aromatics: In a 6-quart Dutch oven or pot over medium heat, heat olive oil and butter. Add chopped onion and cook until softened and translucent, about 3 minutes. Add finely chopped celery and shredded carrot, stirring until vegetables are golden, about 5 minutes. Stir in minced garlic and cook for an additional 30 seconds to release aroma.

2. 2

   Cook Ground Beef: Add ground beef along with 1/2 tsp sea salt and 1/4 tsp black pepper. Break up the meat with a spatula and cook until browned and the fat is rendered, about 5 minutes.

3. 3

   Deglaze with Wine: Pour in white wine and increase heat. Stir constantly until most of the wine has evaporated, approximately 5 minutes, concentrating the flavors.

4. 4

   Build the Sauce: Add crushed tomatoes, 1 1/2 cups hot water, tomato paste, and chopped parsley. Stir everything to combine well. Then stir in the whole milk to soften the acidity and enrich the sauce.

5. 5

   Simmer Slowly: Bring the mixture to a boil, then reduce heat to the lowest simmer. Partially cover the pot and cook gently for at least 1 1/2 to 2 hours or until the meat is very tender, stirring occasionally. Add additional hot water in 1/2 cup increments as needed to prevent sticking. Adjust salt to taste once finished.

6. 6

   Serve: Toss cooked pappardelle or tagliatelle pasta with 2 Tbsp butter, then serve topped with generous spoonfuls of Bolognese sauce and freshly grated Parmesan cheese. Garnish with extra parsley if desired.