A beloved Italian classic that delights the palate with its rich and savory sauce made from ground beef, tomatoes, and aromatic herbs. This authentic bolognaise is prepared slowly to develop all the flavors and create a velvety texture that perfectly coats the pasta.
⏱️140 min
📊Medium
👥4 servings
🍽️Main
familybudget-friendly
Ingredients
400 gground beef
1 pièceyellow onion
1 piècecarrot
1 branchecelery
800 gcanned crushed tomatoes
150 mlred wine
3 cuillères à soupeolive oil
2 goussesgarlic
2 cuillères à soupetomato paste
400 gpasta (tagliatelle or spaghetti)
200 mlbeef broth
1 à goûtsalt and pepper
Instructions
1PREPARE THE AROMATIC BASE: Peel the onion, carrot, and celery stalk, then mince them finely. These three ingredients make up the soffritto, the flavorful foundation of any good bolognaise. Crush the garlic cloves with the flat of your knife to help release their flavors.
2BROWN THE MEAT: Pour the olive oil into a large Dutch oven or heavy pot and heat over medium-high heat. Add the ground beef, breaking it up well with a wooden spoon into small pieces. Cook for 8 to 10 minutes, stirring regularly, until well browned with no pink remaining. This browning step develops flavors through the Maillard reaction.
3ADD THE VEGETABLES: Once the meat is cooked, add the minced mixture of onion, carrot, and celery. Stir well and cook for 5 minutes over medium heat until the vegetables begin to soften and release their aromas. Add the crushed garlic and cook for 1 additional minute to intensify the flavor.
4DEGLAZE WITH WINE: Pour the red wine into the pot, scraping the bottom well to dissolve all the caramelized meat juices. Increase the heat and let the wine reduce by half, about 5 to 7 minutes. You should smell the alcohol vapors escaping to ensure the alcohol completely evaporates.
5BUILD THE SAUCE: Stir in the tomato paste, mixing it well with the meat and vegetables for 2 minutes. Pour in the canned crushed tomatoes and beef broth. Reduce heat to medium-low to maintain a gentle simmer. Season with salt and pepper to taste. Let simmer gently uncovered for 1.5 to 2 hours, stirring occasionally.
6FINISH AND COOK THE PASTA: During the last 30 minutes of sauce cooking, bring a large pot of salted water to a boil. The sauce should become thick, velvety, and rich with a beautiful brown-red color. Check the seasoning and adjust if necessary. Cook the pasta according to package directions minus 1 minute to keep it al dente. Drain the pasta and toss it with the sauce, reserving a glass of cooking water to thin the sauce if needed.