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Classic Italian Bolognese Pasta – Rich, Slow-Simmered, and Traditional

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A rich and traditional Bolognese sauce made with ground beef, pork, aromatic vegetables, wine, milk, and tomato — slow-simmered and served over tagliatelle for a true taste of Italy.

Ingredients

Scale

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 small onion, finely diced

  • 1 carrot, finely diced

  • 1 celery stalk, finely diced

  • ½ lb ground beef

  • ½ lb ground pork

  • ½ cup dry white wine

  • ½ cup whole milk

  • 2 tbsp tomato paste

  • 1 cup beef or chicken broth (as needed)

  • Salt and pepper, to taste

  • Pinch of nutmeg (optional)

  • Fresh tagliatelle or fettuccine

  • Grated Parmigiano-Reggiano, for serving

Instructions

  • Heat oil and butter. Sauté onion, carrot, and celery until soft.

  • Add ground meats. Cook until browned and liquid evaporates.

  • Deglaze with wine. Simmer until mostly evaporated.

  • Add milk and nutmeg. Simmer until absorbed.

  • Stir in tomato paste. Add broth and simmer on low for 1.5–2 hours.

  • Cook pasta. Toss with sauce and a splash of pasta water.

  • Serve hot with Parmesan and parsley.

Notes

  • For best flavor, simmer longer and cool overnight.

  • Use less tomato to keep the sauce meat-forward.

  • Freeze extra portions for quick meals later.

Find it online: https://simplehomeflavors.com/classic-italian-bolognese-pasta-rich-slow-simmered-and-traditional/