Ingredients
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Dry PastaTagliatelle– 1 lb (450 g)
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Ground Beef – 1 lb (450 g)
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Carrots – 1
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Celery – 2 oz (60 g)
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Bacon – 3 ½ oz (100 g)
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Beef Broth – 17 fl oz (500 ml)
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Milk – 5 fl oz (150 ml)
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Tomato Paste – 3 oz (90 g)
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Dry White Wine – 7 ⅔ fl oz (230 ml)
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Bay Leaf – 2
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Nutmeg – 1 pinch
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Parmesan – 2 ½ oz (70 g)
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Olive Oil – 3 tbsp
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Salt – to taste
Recipe
The famous Italian Bolognese meat sauce is renowned throughout the world. It was first prepared at the end of the 19th century in the culinary capital of Italy — Bologna, hence the name. And what could be better than a hearty, flavorful Bolognese served with pasta? Mmm, chef’s kiss!
The meltingly tender pasta Bolognese has gained widespread popularity, and for a good reason. No wonder so many people love it, and every tourist feels obliged to try it. This sophisticated dish features fresh vegetables and minced meat, sauce seasoned with nutmeg, as well as tagliatelle that perfectly complements the other ingredients. By the way, you do not need to add any spices except salt, pepper, and nutmeg to classic pasta.
Steps
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1
Done
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Peel and chop carrots, onion, and celery. Combine in a blender until homogenous. |
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2
Done
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Heat olive oil in a skillet. Add minced meat, season with salt, and fry until grayish. Place the minced meat on a plate and wipe the skillet with a paper towel. |
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3
Done
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Place finely chopped bacon in the skillet, fry it a little and add the mixture of vegetables and then the minced meat. Mix thoroughly. Pour in the wine, toss, and cook for a couple of minutes. Add tomato paste, bay leaf, and nutmeg, mix. Pour in the broth and milk, add salt, mix again, cover, and cook over low heat for 2 ½ hours. |
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4
Done
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Bring water in a pot to a boil, season with salt, and carefully add the tagliatelle. Boil until cooked, then remove the pasta from the pot and transfer it to the skillet. Sprinkle with grated Parmesan and mix well. |
Traditionally, pasta Bolognese features tagliatelle, but you can replace it with pappardelle or rigatoni if you wish. However, according to Italians, pasta should be pretty wide — at least a quarter-inch, so that the meat sticks to it better. By the way, you can use either white or red wine for the preparation of the dish — the main requirement is that it has to be dry.
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