Pasta Bolognese
Bolognese is more than just a meat sauce — it’s a slow-cooked labor of love with deep roots in the cuisine of Bologna, Italy. Traditionally paired with tagliatelle, this hearty, flavorful sauce clings to pasta like a warm hug. Whether you make it with minced meat or finely chopped beef, this dish is a timeless classic that only gets better with time.Homemade pasta will elevate it even further, but no matter how you serve it, this is true comfort food.
Ingredients
Bolognese Sauce
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 stalk celery
- 1⅓ lbs minced meat or finely chopped flat steak (600 g)
- 4 tbsp neutral oil for frying
- 2 cans canned tomatoes preferably plum (about 14 oz each)
- 3 tbsp red wine (0.5 dl)
- 2½ cups meat stock (about 6 dl)
- 1 bay leaf
- 0.5 tsp salt
- 0.5 tsp pepper
Pasta
- 1.1 lbs fresh tagliatelle (500 g)