← All recipes

Davids Bolognese

Slow-simmered beef bolognese with mushrooms, tossed with tagliatelle and Parmesan.

Serves 4Prep 25 minCook 55 minDifficulty mediumCuisine Italian

spicymain

−Servings: 4+

Add to shopping list Add to meal plan →

Ingredients

• 1 lbground sirloin or other ground meat
• 1yellow onion, chopped
• 1green pepper or celery, chopped
• 8 ozwhite mushrooms, sliced
• 1carrot, chopped
• 3 clovegarlic, minced
• 3 tbspEVOO (or unsalted butter)
• 16 ozcrushed San Marzano tomatoes (or tomato sauce)
• 6 oztomato paste
• 1 tbspsoy sauce
• 1 tbspWorcestershire sauce
• 1 tspchili oil or red pepper flakes
• 1 tbspItalian seasoning
• ⅜ cuphalf-and-half or milk
• 1 lbtagliatelle or fettuccine
• Salt & pepper to taste
• Grated Parmesan for serving
• Optional: 1/2 cup dry red or white wine

Instructions

1. Heat EVOO in a large pot or Dutch oven over medium heat.
2. Add chopped onion, pepper, and carrot. Sauté until softened and translucent, about 5–7 minutes.
3. Add mushrooms and garlic. Cook until mushrooms release their moisture, about 5 minutes.
4. Add ground beef, breaking it up with a wooden spoon. Cook until browned, about 8–10 minutes. Season with salt and pepper.
5. Stir in tomato sauce, tomato paste, soy sauce, Worcestershire sauce, chili oil, and Italian seasoning.
6. If using wine, add now and let simmer for 2–3 minutes.
7. Bring sauce to a simmer, then reduce heat to low. Cook uncovered for 30–45 minutes, stirring occasionally, until sauce thickens and flavors meld.
8. Stir in half-and-half and simmer for an additional 10–15 minutes until sauce is rich and thickened.
9. While sauce finishes, cook pasta in salted boiling water according to package directions. Drain.
10. Toss pasta with the bolognese sauce. Serve topped with grated Parmesan.

Notes

• The half-and-half adds creaminess and rounds out the acidity of the tomatoes
• Low and slow simmering develops the best flavor
• Can be made ahead and reheated — flavor improves overnight