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Creamy Beef and Tomato Tagliatelle Bolognese Recipe

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3.9 from 3 reviews

A classic Italian Pasta Bolognese recipe featuring a rich, slow-simmered meat sauce made with lean ground beef, aromatic vegetables, tomatoes, and a touch of milk for tenderness. Served over tagliatelle pasta and garnished with fresh parsley and optional Parmesan cheese, this dish is a comforting and flavorful family favorite.

Ingredients

Sauce Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 celery sticks, small diced
  • 2 carrot sticks, peeled and small diced
  • 2 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup whole milk
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 teaspoons oregano
  • ¼ teaspoon nutmeg

Pasta

  • 16 ounces Tagliatelle pasta (or any pasta of choice)

Garnish

  • Chopped parsley
  • Grated Parmesan cheese (optional)

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onions, celery, carrots, and minced garlic. Sauté for 10 minutes until the vegetables have softened and become fragrant.
  2. Cook Ground Beef: Add the lean ground beef to the pot and season with salt and black pepper. Break up the meat with a spoon and cook for about 5 minutes until the beef is browned and crumbled, stirring occasionally.
  3. Add Milk and Simmer: Pour in the whole milk and let it simmer gently for 10 minutes, stirring occasionally. This step helps to tenderize the beef and adds richness to the sauce.
  4. Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, bay leaf, oregano, and nutmeg. Mix well, bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for at least 30 minutes, up to 1 hour for more depth of flavor. Stir occasionally and remove the bay leaf before serving.
  5. Cook Pasta and Serve: Bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to package instructions until al dente. Drain and distribute the pasta into bowls. Spoon the Bolognese sauce over the pasta and garnish with freshly chopped parsley and grated Parmesan cheese if desired.

Notes

  • For a richer sauce, simmer the sauce for up to 1 hour or longer, stirring occasionally.
  • Use whole milk instead of skim or low-fat to add creaminess and help tenderize the meat.
  • Fresh Parmesan cheese adds an authentic flavor but can be omitted for a lighter version.
  • Tagliatelle is traditional, but any long pasta like fettuccine or spaghetti can be used.
  • Leftover sauce freezes well for up to 3 months.

Find it online: https://recipefeastful.com/creamy-beef-and-tomato-tagliatelle-bolognese-recipe/