Tagliatelle with Bolognese

This is not a quick dish. A good bolognese takes time and love. The longer it cooks, the more the flavors develop and combine and become even more delicious. The sauce can come together in about an hour – everything will be cooked, but I like to let mine simmer on low for 4-5 hours. I sometimes will even turn the heat off, cover, and let it sit for another 2-3 hours. The dish is rich and indulgent without being too heavy for a pasta dish. This is definitely the dish you want to make when its cold outside and you want something to stick to your bones and warm your soul. This dish really has everything – the wine gives it a deep flavor, but don’t worry the alcohol cooks out so you can serve it to the entire family! The celery and carrots are cooked just enough, but still offer a bit of a bite and crunch to balance out the softness of the noodles and beef. Top with some freshly grated parmesan, fresh cracked black pepper, and fresh basil for an extra burst of deliciousness on top! This is probably one of my favorite things to make. The slow cooking fills the entire house with the aroma and it is definitely a challenge to not eat it before its had enough time to simmer.

  • 1lb 90/10 Ground Beef
  • 1 Yellow Onion, Diced (about 2 Cups)
  • 2 15oz Cans Tomato Sauce
  • 2 15oz Cans Crushed Tomatoes
  • 1 Cup Carrots, Diced
  • 1 Cup Celery, Diced
  • 3 Tbsp Minced Garlic
  • 4 Whole Garlic Cloves
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Onion Powder
  • 4 Tbsp Fresh Basil (can substitute dried basil)
  • 2 Cups Red Wine
  • Salt
  • Pepper
  • 2 Tbsp Olive Oil
  • 1lb Tagliatelle Pasta, or linguine – you want a thick noodle though to hold on to the sauce.
  • Serves: 3-4
  • Prep Time: 15 Minutes
  • Cook Time: 4 Hours
  • Total Time: 4 Hours 15 Minutes

To Make:

  1. Heat a large dutch oven over medium heat and add in the olive oil.
  2. Once heated, add in the onions, celery, and carrots. Cook for 5-8 minutes until they start to soften.
  3. Add in the ground beef, sprinkle with salt and pepper and brown.
  4. Next, add in the minced garlic and stir to combine well.
  5. Add in the red wine and cook for 5 minutes to reduce it down.
  6. Next, add in the diced tomatoes and tomato sauce and stir until well combined. Taste and adjust the salt and pepper.
  7. Bring the sauce to a boil, stirring frequently.
  8. Once the sauce is bubbling, reduce to low heat and add in the garlic cloves, onion powder, oregano and basil. Taste and adjust the salt and pepper again.
  9. Cover and simmer on low for 3-4 hours, stirring occasionally.
  10. When the sauce has simmered for several hours and you are ready to serve, bring a large pot of generously salted water to a boil.
  11. Add in the pasta and cook until al dente.
  12. Divide the pasta between bowls and top with the sauce and freshly grated parmesan. Serve and Enjoy!

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