Recipe courtesy of Pizzeria Credo
Tagliatelle Bolognese Sauce
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 603
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 39
- Cholesterol
- 101
- Sodium
- 854
- Total: 1 hr 15 min
- Active: 45 min
Ingredients
2 tablespoons extra-virgin olive oil
2 carrots, diced
2 celery stalks, diced
1 large white onion, diced
3 cloves garlic, minced
1 pound ground beef
1 pound diced beef
2 teaspoons smoked paprika
2 teaspoons sea salt
1 teaspoon ground black pepper
1 cup beef broth
1 cup dry white wine
10 basil leaves
2 bay leaves
One 28-ounce can peeled San Marzano tomatoes
Fresh tagliatelle pasta and shaved Parmesan, for serving
Directions
- 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.