Meat Cute
Hearty Ground Beef Bolognese with Whole Wheat Pasta
1 hour 40 minutes
Serves 4
DinnerItalianNut-freeShellfish-freeSoy-free
Herb's take
Italian tradition meets good old-fashioned kitchen science in this Bolognese, real soffritto, a proper simmer, and the patience to let flavors marry. You'll coax sweetness from humble carrots and celery, and unlock meaty depth from ground beef, all with zero fuss and maximum comfort.
Equipment needed
- Dutch oven or heavy-bottomed pot
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Cook, stirring often, until vegetables are soft and just starting to caramelize, about 10 minutes.
- 02Add the minced garlic and cook for 1 minute, just until fragrant.
- 03Scoot the vegetables to the sides of the pot and add the ground beef in the center. Break it up with a wooden spoon and cook until well browned with crispy edges, 8 to 10 minutes.
- 04Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
- 05Add the crushed tomatoes, dried oregano, and dried basil. Stir to combine, scraping up any browned bits from the bottom.
- 06Reduce heat to low and let the sauce simmer uncovered for 50 to 60 minutes, stirring occasionally. If it starts to look dry, add a splash of water.
- 07Pour in the whole milk and simmer for another 15 minutes, stirring occasionally.
- 08While the sauce finishes, bring a large pot of salted water to a rolling boil. Cook the whole wheat pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- 09Stir the drained pasta into the sauce, adding a splash of reserved pasta water if needed to coat the noodles.
- 10Divide among bowls and top with grated Parmesan and fresh basil. Season with salt and pepper to taste. Serve immediately.
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