Prime Beef Bolognese with Fresh Tagliatelle
Bristol FarmsPrime Beef Bolognese with Fresh Tagliatelle
Ingredients
For the Bolognese Sauce
- 1 1/2 pounds prime ground beef, (ask your Bristol Farms butcher for a blend with good fat content)
- 4 ounces pancetta, finely diced
- 1 yellow onion, medium, finely diced
- 2 carrots, medium, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 cup dry red wine, (such as Chianti or Merlot)
- 28 ounces whole peeled San Marzano tomatoes, crushed by hand or with a potato masher
- 2 cups beef broth, high-quality
- 1/2 cup whole milk
- 2 fresh bay leaves
- 3 fresh thyme sprigs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For Serving
- 1 pound fresh tagliatelle pasta, (available in the Bristol Farms pasta section)
- 1/2 cup Parmigiano-Reggiano cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced pancetta and cook until crispy and the fat has rendered, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add the finely diced onion, carrots, and celery to the pot. Sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 11 min
- 3
Increase the heat to medium-high. Add the prime ground beef to the pot, breaking it up with a spoon. Cook until browned all over, about 8-10 minutes. Drain any excess fat, if desired.
⏱️ 10 min
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5-7 minutes. This step is crucial for developing deep flavor.
⏱️ 7 min
- 5
Stir in the crushed San Marzano tomatoes, beef broth, whole milk, bay leaves, and thyme sprigs. Season with kosher salt and freshly ground black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 6
Reduce the heat to low, cover the pot, and let the bolognese simmer gently for at least 1 1/2 to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. If the sauce becomes too thick, add a splash more beef broth or water. The sauce should be rich and thick.
⏱️ 120 min
- 7
About 15 minutes before serving, bring a large pot of salted water to a rolling boil. Cook the fresh tagliatelle according to package directions, usually 2-4 minutes, until al dente.
⏱️ 15 min
- 8
Remove the bay leaves and thyme sprigs from the bolognese sauce. Stir in the reserved crispy pancetta and the 1/2 cup of freshly grated Parmigiano-Reggiano cheese. Taste and adjust seasoning as needed.
⏱️ 3 min
- 9
Drain the cooked tagliatelle, reserving about 1/2 cup of the pasta water. Add the pasta directly to the bolognese sauce and toss to coat, adding a splash of reserved pasta water if needed to achieve a silky consistency.
⏱️ 2 min
- 10
Serve immediately in warm bowls, garnished with additional freshly grated Parmigiano-Reggiano cheese and chopped fresh basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bristol FarmsPrime Beef Bolognese with Fresh Tagliatelle
Ingredients
For the Bolognese Sauce
- 1 1/2 pounds prime ground beef, (ask your Bristol Farms butcher for a blend with good fat content)
- 4 ounces pancetta, finely diced
- 1 yellow onion, medium, finely diced
- 2 carrots, medium, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 cup dry red wine, (such as Chianti or Merlot)
- 28 ounces whole peeled San Marzano tomatoes, crushed by hand or with a potato masher
- 2 cups beef broth, high-quality
- 1/2 cup whole milk
- 2 fresh bay leaves
- 3 fresh thyme sprigs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For Serving
- 1 pound fresh tagliatelle pasta, (available in the Bristol Farms pasta section)
- 1/2 cup Parmigiano-Reggiano cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced pancetta and cook until crispy and the fat has rendered, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add the finely diced onion, carrots, and celery to the pot. Sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 11 min - 3
Increase the heat to medium-high. Add the prime ground beef to the pot, breaking it up with a spoon. Cook until browned all over, about 8-10 minutes. Drain any excess fat, if desired.
⏱️ 10 min - 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5-7 minutes. This step is crucial for developing deep flavor.
⏱️ 7 min - 5
Stir in the crushed San Marzano tomatoes, beef broth, whole milk, bay leaves, and thyme sprigs. Season with kosher salt and freshly ground black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min - 6
Reduce the heat to low, cover the pot, and let the bolognese simmer gently for at least 1 1/2 to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. If the sauce becomes too thick, add a splash more beef broth or water. The sauce should be rich and thick.
⏱️ 120 min - 7
About 15 minutes before serving, bring a large pot of salted water to a rolling boil. Cook the fresh tagliatelle according to package directions, usually 2-4 minutes, until al dente.
⏱️ 15 min - 8
Remove the bay leaves and thyme sprigs from the bolognese sauce. Stir in the reserved crispy pancetta and the 1/2 cup of freshly grated Parmigiano-Reggiano cheese. Taste and adjust seasoning as needed.
⏱️ 3 min - 9
Drain the cooked tagliatelle, reserving about 1/2 cup of the pasta water. Add the pasta directly to the bolognese sauce and toss to coat, adding a splash of reserved pasta water if needed to achieve a silky consistency.
⏱️ 2 min - 10
Serve immediately in warm bowls, garnished with additional freshly grated Parmigiano-Reggiano cheese and chopped fresh basil.
⏱️ 1 min