Ingredients

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Comforting Beef Bolognese

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• CourseGround Beef
• CuisineItalian

Prep Time

15 Minutes

Cook Time

30 Minutes

Prep Time 15 Minutes

Cook Time 30 Minutes

Comforting Beef Bolognese Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseGround Beef CuisineItalian Prep Time 15 Minutes Cook Time 30 Minutes Prep Time 15 Minutes Cook Time 30 Minutes

Ingredients

• 1 1/2 pounds All American, 100% Certified Angus Beef® brand ground chuck
• 2 tablespoon olive oil
• 1 Large Yellow Onion, diced
• 2 Carrots, peeled and diced
• 2 Celery Stalks, diced
• 5 cloves Garlic, minced
• 4 ounces Tomato Paste, 1 small can
• 2 cups Beef Stock
• 2 teaspoon Italian Seasoning
• 2 teaspoon Coarse Kosher Salt
• 1 teaspoon Freshly Cracked Black Pepper
• 1 cup Milk
• 1 pound Whole Wheat Fettuccine
• 1/4 cup Chopped Fresh Flat Leaf Italian Parsley
• Grated Parmigiano-Reggiano Cheese

Servings:

Units:MetricUS Imperial

Instructions

1. Heat large sauté pan or Dutch oven over medium-high heat; add oil to coat pan. Cook onion, carrot and celery until onions start to become transparent, 3-5 minutes. Add garlic, bacon and ground beef; break up and cook until no pink remains.
2. Add wine and stir 2 minutes, scraping any brown bits from bottom of pan. Add tomato paste, stock, Italian seasoning, salt and pepper. Reduce heat to low, simmering for 1 hour uncovered, stirring occasionally.
3. Heat milk in separate saucepan over medium heat until hot to the touch without boiling, 2-3 minutes. (Alternately, microwave milk for 1 1/2 minutes on high.) Stir milk into sauce about a 1/4 cup at a time until absorbed. Simmer, nearly covered, for 30 minutes.
4. Meanwhile, cook pasta according to package directions and drain. Combine pasta with half of the Bolognese sauce and parsley; then plate, topping with remaining sauce, parsley and grated cheese to taste.

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Instructions

1. Heat large sauté pan or Dutch oven over medium-high heat; add oil to coat pan. Cook onion, carrot and celery until onions start to become transparent, 3-5 minutes. Add garlic, bacon and ground beef; break up and cook until no pink remains.
2. Add wine and stir 2 minutes, scraping any brown bits from bottom of pan. Add tomato paste, stock, Italian seasoning, salt and pepper. Reduce heat to low, simmering for 1 hour uncovered, stirring occasionally.
3. Heat milk in separate saucepan over medium heat until hot to the touch without boiling, 2-3 minutes. (Alternately, microwave milk for 1 1/2 minutes on high.) Stir milk into sauce about a 1/4 cup at a time until absorbed. Simmer, nearly covered, for 30 minutes.
4. Meanwhile, cook pasta according to package directions and drain. Combine pasta with half of the Bolognese sauce and parsley; then plate, topping with remaining sauce, parsley and grated cheese to taste.