Bella Bolognese Beat
Slow-Simmered Tomato, Garlic, and Ground Beef Sauce Over Pasta
1 hour 30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Let’s take a classic trip down Via Emilia: a rustic Italian Bolognese that puts those tomatoes and garlic to spectacular use. You’ll master the gentle art of slow simmering and learn why patience is the secret ingredient in any great sauce.
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery, cooking until softened, about 7 minutes.
- 02Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
- 03Push the vegetables to the side and add the ground beef. Cook until browned, breaking up the meat with a spoon, about 6-8 minutes. Drain excess fat if necessary.
- 04Stir in tomato paste and cook for 2 minutes to caramelize.
- 05Pour in red wine, scraping up any browned bits from the bottom. Simmer until the wine has mostly evaporated, about 3 minutes.
- 06Add diced tomatoes, dried oregano, dried basil, bay leaf, kosher salt, and black pepper. Stir to combine.
- 07Reduce heat to low, cover partially, and simmer for 1 hour, stirring occasionally.
- 08Stir in the whole milk, simmer uncovered for 15 minutes, then remove the bay leaf.
- 09Just before serving, swirl in the unsalted butter until melted and glossy.
- 10Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- 11Toss pasta with sauce, adding pasta water as needed for silky coating.
- 12Serve in bowls topped with grated Parmesan and chopped parsley.
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