Heat the oil in a large pan over medium-high heat. Add the mirepoix (carrot, celery and onion) and cook for 10 minutes. Add the garlic and cook for another minute. Add the beef, breaking it apart with a long wooden spoon, and cook until brown, about 15 minutes. Add the paprika, salt, pepper, beef broth, white wine, basil and bay leaves and simmer for 15 minutes.
Pour the tomatoes into a large bowl and crush them with your hands. Transfer to the pan and cook until you have thick saucy consistency, another 30 minutes.
Serve the Bolognese sauce in a pasta bowl over fresh tagliatelle, and sprinkle with shaved Parmesan.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pizza Credo, Seattle, WA
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