Description
A rich and hearty homemade Bolognese sauce simmered to perfection and served over uniquely shaped gigli pasta for an authentic Italian meal.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 500g (1.1 lbs) ground beef
- 2 tablespoons tomato paste
- 800g (28 oz) canned crushed tomatoes
- 1/2 cup whole milk
- 1/2 cup dry red wine
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 400g (14 oz) gigli pasta
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the crushed tomatoes, milk, and red wine. Add oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally.
- Cook the gigli pasta according to package instructions. Drain and set aside.
- Remove bay leaf from the sauce. Serve Bolognese over the cooked gigli pasta and top with Parmesan cheese.
Notes
- For a richer flavor, simmer the sauce for up to 3 hours.
- Gigli pasta can be substituted with tagliatelle or rigatoni.
- Leftover sauce can be stored in the fridge for up to 4 days or frozen for 3 months.
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg