Beef Bolognese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 542
- Total Fat
- 39
- Saturated Fat
- 12
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 24
- Cholesterol
- 87
- Sodium
- 796
- Total: 40 min
- Active: 20 min
Ingredients
1/4 cup olive oil
1 pound ground beef (80/20)
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 ribs celery, finely chopped
1 large carrot, peeled and finely chopped
1 large yellow onion, finely chopped
Small bundle fresh thyme, tied with butcher's twine
3 tablespoons tomato paste
1 cup dry white wine
1 cup whole milk
Parmesan, for serving
Directions
- Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the meat and a large pinch of salt and cook, breaking up any lumps, until it begins to brown, about 5 minutes.
- Add the garlic, celery, carrots, onions and thyme and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
- Stir in the tomato paste and toast it until it looks rusty, a few minutes. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the milk and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
- Before serving, stir in some freshly grated Parmesan. To serve, grate more Parmesan over top.