Pasta Bolognese
Pasta Bolognese is a slow-simmered meat ragu from Bologna, built on a soffritto of onion, carrot, and celery cooked with ground beef and pork. Red wine deglazes the browned meat, and whole milk is added to soften acidity and tenderize the proteins. The sauce requires at least one hour of low heat to meld the flavors into a cohesive, concentrated ragu. Tagliatelle is the traditional pairing in Emilia-Romagna, served with freshly grated Parmigiano-Reggiano.
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Instructions
- 1
Finely dice onion, carrot, and celery (soffritto).
- 2
Cook soffritto in olive oil until softened and lightly golden.
- 3
Add ground meat and brown, then deglaze with red wine.
- 4
Add crushed tomatoes and milk, then simmer on low heat for at least 1 hour.
- 5
Cook tagliatelle al dente, toss with sauce, and top with grated Parmigiano.
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