YOUR SOLIN GENERATED RECIPE
Classic Bolognese with Tagliatelle
Slow-simmered ground beef and aromatic vegetables in a silky milk and white wine sauce, served over al dente tagliatelle for a rich and velvety finish.
INGREDIENTS
7 oz ground beef 93% lean
1 tsp unsalted butter
0.25 cup yellow onion
0.25 cup carrot
0.25 cup celery
0.25 tsp sea salt
0.25 tsp black pepper
0.06 tsp ground nutmeg
0.25 cup whole milk
2 tbsp dry white wine
0.5 cup canned whole peeled tomatoes
1 oz dry tagliatelle pasta
PREPARATION
Finely dice the onion, carrot, and celery to create a traditional soffritto.
In a heavy-bottomed pot, melt the butter over medium heat and sauté the vegetables until the onion becomes translucent.
Add the ground beef, sea salt, and black pepper, breaking the meat apart with a spoon until it has lost its raw red color.
Pour in the milk and add the nutmeg; simmer gently, stirring frequently, until the milk has evaporated completely.
Add the white wine and continue to simmer until the liquid has evaporated, leaving only the fat and the meat.
Add the hand-crushed tomatoes with their juices and turn the heat down to the lowest possible setting so the sauce barely bubbles.
Cook uncovered for at least 3 hours, adding a splash of water if the sauce becomes too dry, until the oil separates from the sauce.
Boil the tagliatelle in salted water until al dente, then drain and toss thoroughly with the bolognese sauce before serving.