Classic Slow-Simmered Beef Bolognese with Tagliatelle

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Slow-Simmered Beef Bolognese

1. Finely dice the yellow onion, 2 carrots, and 2 celery stalks, and mince the 4 garlic cloves; finely dice the 3 oz pancetta. 12 min
2. Crush the 14 oz canned San Marzano tomatoes by hand into a bowl, breaking them into rough chunks. 3 min
3. Timing-sensitive step. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium; add the pancetta and cook, stirring frequently, for 4 minutes until the fat renders and the edges begin to crisp. 4 min
4. Add the diced onion, carrot, and celery (or the soffritto mix) to the pot and cook over medium, stirring occasionally, for 8 minutes until softened and lightly golden. 8 min
5. Timing-sensitive step. Add the minced garlic and 2 tablespoons tomato paste and stir constantly for 2 minutes until the paste darkens to a brick red. 2 min
6. Timing-sensitive step. Increase heat to medium-high, add the 1½ lb ground beef, and cook, breaking it up with a spoon, for 7 minutes until no pink remains and the meat is lightly browned. 7 min
7. Timing-sensitive step. Pour in ¾ cup dry white wine and scrape up any browned bits; let it bubble for 3 minutes until almost fully evaporated. 3 min
8. Stir in ½ cup whole milk and simmer for 3 minutes until absorbed, then add the crushed San Marzano tomatoes, ½ cup beef stock, 2 bay leaves, 4 thyme sprigs, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. 4 min
9. Reduce heat to the lowest setting, partially cover, and simmer for 45 minutes, stirring every 10–15 minutes, until the sauce is thick, glossy, and the fat has risen slightly to the surface. 45 min
10. Discard the bay leaves and thyme sprigs, taste, and adjust salt if needed; keep the sauce on the lowest heat, stirring occasionally, until the pasta is ready. 5 min
11. Toss the drained tagliatelle directly into the Bolognese with a splash of pasta cooking water and stir vigorously for 1 minute to marry the sauce to the pasta, then divide among four warm bowls and finish each with a generous shower of freshly grated Parmigiano-Reggiano. 3 min

Fresh Tagliatellebase

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat. 12 min
2. Add 1 tablespoon kosher salt to the boiling water, then add the 12 oz dried tagliatelle and cook according to package directions, usually 7–9 minutes, until al dente; reserve 1 cup of pasta cooking water before draining. 9 min
3. Drain the tagliatelle and transfer immediately to the Bolognese pot.

Simple Arugula Salad with Lemon and Parmesanside

1. Use a vegetable peeler to shave 1 oz Parmigiano-Reggiano into thin ribbons and set aside. 3 min
2. In a large bowl, whisk together the juice of 1 lemon, 2 tablespoons extra-virgin olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. 2 min
3. Add the 4 oz baby arugula to the bowl and toss gently to coat, then top with the shaved Parmigiano-Reggiano and serve immediately. 2 min