Tagliatelle Bolognese
With tender beef, pancetta and a long gentle simmer, this tagliatelle Bolognese delivers classic Italian comfort in every bite.
Ingredients
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium carrots finely chopped
- 1 medium onion chopped
- 4 ounces chopped pancetta
- 8 garlic cloves minced
- 1 cup dry white wine
- 28 ounces diced tomatoes undrained
- 1 cup beef stock
- 1 pound uncooked tagliatelle
- 3 tablespoons butter cubed
- 1 cup grated Parmesan cheese
Instructions
- In a 6-qt. stockpot, cook beef over medium heat, 5-7 minutes, until no longer pink, breaking into crumbles. Stir in salt and pepper. Remove from pot with a slotted spoon; pour off drippings.
- Add carrots, onion and pancetta to same pot; cook and stir over medium heat 6-8 minutes or until vegetables are softened. Add garlic; cook 1 minute longer. Return meat to pot; add wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is almost evaporated.
- Add tomatoes and stock; return to a boil. Reduce heat; simmer, covered, 3-4 hours to allow flavors to blend, stirring occasionally.
- To serve, cook tagliatelle according to package directions for al dente; drain. Stir butter into meat sauce; add tagliatelle and and Parmesan cheese; toss to combine. If desired, top with additional Parmesan cheese when serving.