4.0 – 1 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
45 min |
| Yield: |
4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large white onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 pound diced beef
- 2 teaspoons smoked paprika
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 cup beef broth
- 1 cup dry white wine
- 10 basil leaves
- 2 bay leaves
- One 28-ounce can peeled San Marzano tomatoes
- Fresh tagliatelle pasta and shaved Parmesan, for serving
Instructions
- Heat the oil in a large pan over medium-high heat. Add the mirepoix (carrot, celery and onion) and cook for 10 minutes. Add the garlic and cook for another minute. Add the beef, breaking it apart with a long wooden spoon, and cook until brown, about 15 minutes. Add the paprika, salt, pepper, beef broth, white wine, basil and bay leaves and simmer for 15 minutes.
- Pour the tomatoes into a large bowl and crush them with your hands. Transfer to the pan and cook until you have thick saucy consistency, another 30 minutes.
- Serve the Bolognese sauce in a pasta bowl over fresh tagliatelle, and sprinkle with shaved Parmesan.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
603 |
| Total Fat |
25 g |
| Saturated Fat |
8 g |
| Carbohydrates |
50 g |
| Dietary Fiber |
5 g |
| Sugar |
8 g |
| Protein |
39 g |
| Cholesterol |
101 mg |
| Sodium |
854 mg |